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Yes, I did use powdered cinnamon. And it was a different brand than I usually use, too. As for the infection, I think the yeast sediment/trub in the bottom had an egg-white-like consistency, I guess I would say ropey. But it sounds like he was referring to the must itself and mine is clear. I...

I recently made a batch of cinnamon hard cider using juice from concentrate. I've done this a few times. This time, when I was taking my final gravity reading I noticed that as the last few drips pour out of the wine thief the cider left behind a strand, almost as if it was a light syrup. The...

So I ran my usual cider fermentation, started at 1.072, racked it at 1.009. Added my back sweetener and also 1.25 teaspoons of potassium sorbate a per the directions on the bottle. It's now been 3 days. I went down to check on it today and the cider now smells like a combination of rubber and...