Cinnamon sticks in apfelwein?

Ridenour64 · Mar 9, 2013

I bought these and want to try putting them in my apfelwein. The reason is because I bought a apple pie wine before and loved it, hoping this might be similar. Do you guys think putting them in is a good idea? If so can I drop these right in the bottle without doing anything else? The bag is sealed. I'm wondering if the come sanitized enough. Thanks

UncleWhomper · Mar 9, 2013

I did that with my last apple wine. It works really well. I keep it in the wine starting at the fermenting all the way to bottle. I used two 3inch pieces.

Ridenour64 · Mar 9, 2013

Is the flavor very noticeable? I'm kinda excited for it! Sounds amazing. What do you do to clean or sterilize the cinnamon sticks? If they were already open. Or if not.

Graypayp · Mar 9, 2013

I apologize for my ignorance in case this isn't helpful; I'm speaking as a beer brewer trying to answer a wine brewing question.

I've made beers that have used cinnamon sticks, nutmeg (ground) and whole cloves before, and what I've done in those cases is boiled the spices in 1 quart of water for 45 minutes, then added them to the wort. This has always done a good job of both sanitizing and extracting the goodness of the spices into the water, and those beers have been some of my most popular by far. I don't know - maybe you could use that technique somehow in the making of your apfelwein?

Ridenour64 · Mar 9, 2013

I can't add the boiled water to the wine tho. So im afraid that would take out to much flavor? I have thought about baking them in the oven.

oogaboogachiefwalkingdeer · Mar 9, 2013

I threw mine straight in the carboy. Two for five gallon. Can barely taste it after six months. Mike

UncleWhomper · Mar 9, 2013

It imparts more aroma than flavor. At least with my experience.

Goofynewfie · Mar 10, 2013

Ive had people reccomend 6 sticks in 5 gallons

Ridenour64 · Mar 10, 2013

I'm gonna put one stick in each bottle. Although they're not that big of sticks.

scarekrow · Mar 10, 2013

It would be best if you can boil in water first. Try boiling in a cup of water, cool and then throw both into your fermenter. Boiling opens up the bark so the flavor and fragarance can permiate the wine. I've done that with my hibiscus wine and it is not overpowering but adds a nice added taste note to the hibiscus.