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Old 02-25-2013, 03:25 AM   #11
luke_d
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Oct 2012
Sacramento, CA
Posts: 270
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So you added cinnamon and nutmeg after fermentation? So did you let it sit in secondary with that? Or did you do it at bottling? Are you pretty happy with it? I imagine you would bypass any chance of off flavors if you add it post fermentation.

 
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Old 02-25-2013, 01:12 PM   #12
MarkKF
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Dec 2011
Meriden, CT
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I put two sticks of cinnamon in the 5 gal. secondary. Barely any flavor in the bottled cider. I've heard it can be over powering. How much nutmeg or vanilla is recommended?
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Old 02-25-2013, 04:04 PM   #13
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
Posts: 1,594
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Quote:
Originally Posted by luke_d View Post
So you added cinnamon and nutmeg after fermentation? So did you let it sit in secondary with that? Or did you do it at bottling? Are you pretty happy with it? I imagine you would bypass any chance of off flavors if you add it post fermentation.
I added it to the secondary and let it sit. I feel like my flavors came out very well. You have more control if you add during secondary.

 
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Old 02-25-2013, 05:27 PM   #14
burshaw
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Jan 2013
, ontario
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I used a pound and a half of dextros (Corn sugar) gave a very good taste
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Old 02-25-2013, 07:45 PM   #15
luke_d
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Oct 2012
Sacramento, CA
Posts: 270
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Did you guys/gals carbonate it? Or leave it still? At this point I know that next time I'm going to add cinnamon and/or nutmeg at bottling, but will bottle conditioning create any off flavors with those spices?

 
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Old 02-26-2013, 10:14 PM   #16
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
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I've only done one spiced batch, but I love the way the spices mix into the apple flavor. I think if I had gone much heavier, it could easily turn into 'cinnamon water'.

The batch was done still.

 
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Old 02-27-2013, 02:24 PM   #17
burshaw
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Jan 2013
, ontario
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It really does bring out tge flavors eh spiced is the way to go
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Old 03-01-2013, 12:07 AM   #18
BigBrew2
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Jan 2013
Temple/Austin, Texas
Posts: 1

I did a search for this because I just added cinnamon to my first cider/mead batch. I had a half gallon extra experimental fermenter that I added some cinnamon and bottled without priming. I did that sunday 2/24 and it got a light cinnamon flavor which i liked but its missing something (carbonation).
Today I brewed some cinnamon in a coffee cup and boiled it with a little honey to "prime" in my fermenter before bottling it this weekend, I may add a touch of vanilla when I do. I liked having the cinnamon over not having it but I haven't let the brew sit and would like to have it carb'd.

Recipe;
5 gallons 100% apple juice
4 lbs wildflower honey
Nottingham yeast
wait 3 weeks
1.072 og
1.007 last checked gravity

1 tbsp of cinnamon brewed in keurig to make 1 cup of water and boil with 1 cup of honey. I'll let yall know this weekend when I bottle and after a week of bottle aging.

Do yall do wine bottles or beer? I plan on having medium carbonation.

 
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Old 03-01-2013, 03:29 PM   #19
burshaw
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Jan 2013
, ontario
Posts: 66
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Sounds so good take some pictures for us man i used wine bottles for my cider as they were bigger but i dont think it will matter
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Old 03-02-2013, 01:40 AM   #20
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
Posts: 1,594
Liked 154 Times on 139 Posts


I use 22 oz 'bomber' beer bottles for carbonated batches, but 750ml wine bottles for still batches.

 
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