How big is your batch? How fresh is your cinnamon? How far along is the fermentation?
The alcohol content should be high enough that there won't be any problems just adding the sticks. Dried cinnamon is antiseptic, so there shouldn't be an nasties living on them.
no....and i STLL don't get the haunted carboy thing???Is this in one of your Haunted Carboys?
Also, in about 10 minutes, you are going to start feeling the burn and then you are going to be sorry you listened to some guy named "Fletch" on the internet whose only apfelwein experiment ended up being distilled into a fuel additive for a 7.5 hp Sears Gamefisher outboard motor for the crappie spawn.
You added the entire bottle of cinnamon sticks? I don't want to be a bubble-burster, but I think that might've been a bit of overkill. Let us know how it turns out, but I've got a weird feeling for how your batch will turn out.
A guy in the Apfelwein thread put two in his 5 gal batch and he said the cinnamon flavor was the dominant flavor - and not in a good way.
With regard to the brown sugar priming, what sugar did you use in the making of it? I used brown sugar in the fermenting, corn sugar in the priming and it turned out great.
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