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Apple juice and cinnamon turned out thick

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Av8tor

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Sep 29, 2014
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Hello all,

I'm fairly new to making cider and have made a few batches in the past that turned out ok. But this time I tried to experiment and add cinnamon before I started it took the yeast a few days to really get going. I think because of the cinnamon the final product turned out thick almost like syrup. It doesn't smell or taste bad but really weird cause I have never seen this can anyone please tell me why this happened and is it ok to consume?
 
How much cinnamon did you add? Cinnamon shouldn't change it into something like syrup. Something else happened here. I add cinnamon to some of my beers with no issues. Did you change something else here?
 
Are you sure you don't have cassia, not cinnamon? Cassia when added to liquid will turn it into syrup, texture wise. When I add cinnamon flavor nowadays, I put the cinnamon/cassia into a coffee filter, and then add liquid to extract the flavor. Apple juice will work, but something with at least 40 proof will work better, and much faster.
 
I didn't take any gravity readings as I use the same amounts each time and have had it turn out the same each time. I did use ground cinnamon (canela molida) McCormick brand one teaspoon for each 1 gallon carboys I have 6.
 
I'd bet to say that's your problem. When adding cinnamon it's always best to use sticks instead of powder. Usually it's because powder makes your drink cloudy. Buuuuut also, since cassia is what is sold as "cinnamon" here in the states, it's very likely that's what gummed up your cider.
 
Yeah, one time I added the same ground "cinnamon" that the OP used to a little whiskey in a jar. After 2-3 days it had the consistency of snot. Literally!
 

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