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So, just an update on my tweaked batch of this. Carb isn't quite there yet but I have had a couple of bottles so far, and I can honestly say that it is great! I used dark brown sugar instead of light, I'm honestly not sure what difference it makes because I have always used it for this cider. I...

So, instead of cinnamon extract or powder I am simmering a cinnamon stick with my caramel sauce. Hopefully that will be a nice compromise. I am also adding a tsp of vanilla extract, just to add a bit more complexity. I'm not a chef, nor do I play one on tv, so I have no idea how it will turn...

So, should I make a tincture with ground cinnamon and vodka and just run it through a coffee filter to get the ground cinnamon out? I'm just worried that I won't have time for flavor to develop using the ground spice and alcohol method. I'm sort of on a time crunch to get this done in time for...

Since alcohol is a solvent I had also considered making my own cinnamon extract by adding the oil to vodka, thinking that perhaps the oil would dissolve in the vodka better than adding it directly.

So I tried this cider last year and it was a HUGE hit with the family on Christmas Eve! The only part that I was unsatisfied with was the snotty looking cinnamon at the bottom of the bottles. I am making another batch this year, I was going to use cinnamon extract, but could not find any. What I...

I had honestly forgot all about this beer. I found a stash when I went to clean out the brew closet to make room for a batch of skeeter pee that I am about to make. I got so excited that I couldn't even wait to chill one.

I just cracked one of these open that I made probably around 2 years ago. This bad boy ages spectacularly. I'm sipping on it at room temp right now and enjoying the amazing depth of flavor that this beer has. I'm telling you guys, after a year or two in the bottle this is like a whole new beer!

If it looks alright I would sweeten and taste a sample to see if it tastes off. There is nothing in it that will hurt you, so if it tastes alright drink it.

Thanks Poptarts. That was very brief, but helpful.

So, a quick question. If I plan to bottle carb and stovetop pasteurize the batch, do I omit both the Kmeta and Sorbate? I am pretty sure those two chemicals mixed together are what kill the remaining yeast. I just want to be 100% sure.

I'm going to backsweeten according to recipe. I'll bottle carb then pasteurize. No worries, I am fully caught up on GOT. I loved watching that little turd choke.

I bought the stuff to make this last night. I plan on making it soon. I'm using 4 bottles of lemon juice to make it extra tart. I also plan to bottle carb and pasteurize. I used this method on a caramel apple hard cider and it worked well. I am also using fresh rehydrated yeast instead of a...

What fermentation temperature are you guys going for on this one? Looks like a pretty solid scotch ale even if it wasn't Old Chub.

How much of the extract did you use for your 5+ gallon batch?

I'm not trying to take it to the "red hot" level. I just want a better way to get the same amount of flavor that I got with the powder without the gunk at the bottom of the bottles. I might buy some extract and give it a go with that. I figured the alcohol version would be more soluble than an...

Well, my first batch of this is almost gone and I have been asked by several people to make more of it, so I'm calling it a success! Can't wait to get some more juice and get a second batch of this going. I do have one question, has anyone tried steeping cinnamon sticks in grain alcohol to make...

Ok, so I have a chance to get a 20 gal Blichmann Boilermaker kettle. I do 5 gal partial mash (will make the move to all grain when I can). I was wondering if this was too big a kettle to do full boil 5 gal batches on. I know I will have to install another thermometer because they are mounted...

I took this to a family function last night. It was a HUGE success! I took 4 bombers and brought 1 home, everyone said they would have drank more if they didn't have to drive. Everyone loved it though.

I think racking to secondary is more to allow the campden to work if you want it still. I just went from primary to bottling bucket and it is fine.

I don't think it was hop bitterness. The beer is just green and has not mellowed so it has got a bit of a harsh edge. I followed the hop schedule.