?Cinnamon as a yeast nutrient?

[MoonDawg]

Generally, I would consider myself an experienced "cidermaster". However, I seem to have stumbled on something inadvertantly; I brought to a simmer (1) gallon of apple juice , (2) tbsp cinnamon, (1) tbsp "apple cider spice". After all the ingredients were dissolved, I added 375cc of this mixture to a 750cc bottle and added 375cc of 190 proof everclear. (Basically, i am making your run-of-the-mill recipe for "warm apple pie".) Since I had nothing better to do with the remainder of the apple juice mixture, i decided to pitch some yeast and start a VERY small batch of hard cider. After approximately 10 hours, there is a 4 inch krausen(I kid you not) and the carboy is bubbling furiously. I have never experienced such dramatic results, and i always pitch the same strain(with the exception of a "proprietary" strain i harvest from my apple trees during fruit season.) So, as far as i'm concerned the cinnamon is the variable. So, after much ado, my question is; Is cinnamon classifiable as a yeast nutrient? I have researched this, but with no results. (P.S.-My fermentables consisted of approx. 1.5 cups of cane sugar.)


Any leads on this would be appreciated,
Thank-you Moondawg.:rockin:

 

[jsbarks]

Cinnamon is not water soluble so I do not think that would feed it.

I maybe wrong but I don't think it would be.

 

[MoonDawg]

Thanks for the feedback.