JAOM sanitizing cinnamon

[Ridenour64]

I want to try this out. The only question I have is about dropping cinnamon sticks in. One time I dropped cinnamon in wine, let it go. And after a few months there was like a nasty glob of gunk floating off of the cinnamon. Idk if it was an infection or what. But is there any way to clean it first? Is a dip in star San sufficient? Should I bake? Boil? I guess I could ask the same thing for raisins and other additives also.

 

[dobie99]

I want to try this out. The only question I have is about dropping cinnamon sticks in. One time I dropped cinnamon in wine, let it go. And after a few months there was like a nasty glob of gunk floating off of the cinnamon. Idk if it was an infection or what. But is there any way to clean it first? Is a dip in star San sufficient? Should I bake? Boil? I guess I could ask the same thing for raisins and other additives also.

I would say there are really two good ways (outside of throwing it into the wort during the boil) of sanitizing additions to your beer:

1) drop your cinnamon sticks into some vodka (just enough so that the whole stick submerged), and let it sit a couple hours, overnight, or even longer, then you can add directly to the fermenter. When I use this method, I usually get a whole bunch of cinnamon, or whatever I'm adding - fruit, citrus zest, herbs/spices, etc -- and a large amount of vodka and let it infuse in a closet somewhere for at least a week. Then you get some for the beer, and a whole bunch to drink while your brewing/racking/bottling!

Or...

2) this is the method I pretty much always use for citrus peel/zest, and some fruit: prepare your addition, and put it in the microwave for 30 seconds. This not only loosens up some of the essential oils, making them more easily transferred to your beer, but also effectively kills any microbes or little nasties who may be living on there.

Other people swear by other methods. These are just my preferred way to do it -- and neither has ever resulted in any infections for me.

Cheers!

 

[MarshmallowBlue]

I've yet to have any infections from adding cinnamon in pre-ferment. But since you have. One option would be not ot add the cinnamon until the secondary. This way the alcohol in your mead will kill off anything on the cinnamon.

In talking about JAOMs, I would just throw it in. It seems unlikely that this would happen multiple times as we dont hear about it very much. The microwave suggestion may be your next best bet.

 

[sweetcell]

cinnamon is a very dry substance, chances are little is living on there.

put it in the microwave for 30 seconds.

30 seconds might not be enough, according to http://www.straightdope.com/columns/read/2947/do-microwave-ovens-kill-bacteria. also, you'll probably want to spritz a little water on the cinnamon. microwaves kill with heat, and the heat is generated by exciting water molecules. no water = no heat.

 

[MarshmallowBlue]

cool read, wish they had some pics of the dishes to go with it, but I guess scientists don't need pictures.

 

[Ridenour64]

I think I will try the microwave and a dip in some vodka or star San. Thanks for the input!