Post fermentation cinnamon addition restarted airlock activity?

[Kirkwooder]

I have made a family friends hard cider recipe every year, for the last umpteen years. This year we had such an apple abundance that I gathered up enough to press out nearly 30 gallons of fresh cider. ummmmm . I made a double batch of my usual hard cider and still had way more than I could drink fresh and offered it to friends and family. Well after everyone took what they wanted I still had 10 gallons left over. Being one that hates to see anything fermentable go to waste........ I looked up a couple different recipes, and decided on one that called for the addition of 40 cinnamon sticks after fermentation was complete.

I pitchted E1118 on 10/5 into a 1.070 must.

12/8 racked to fresh bucket, airlock activity ceased a few days later.

1/14 cold crashed for 24 hours.

1/15 degassed again, checked gravity (.990) and tasted, mmmmmmmm, added only 20 sticks of Cinnamon, resealed the lid. Within minutes airlock activity started again. Now, 2 days later it's, offgassing like a horse thats been in the apples! Bubbling every 30 seconds or so.

I am a bit concerned as to what is going on. Is cinnamon fermentable? There shouldn't be any sugars left in the cider.

This is susposed to be bottled today, as per the recipe.

 

[SmokeyMcBong]

my guess is the cinnimon, probably actually cassia (http://en.wikipedia.org/wiki/Cassia) had some fermentable sugars added during drying or processing. sometimes sugars are added to things that you'd never expect. some brands might have it and some might not.

Nutritional information[from http://en.wikipedia.org/wiki/Cinnamon)

Ten grams (about 2.1 teaspoons) of ground cinnamon contain:[64]
Energy: 103.4 kJ (24.7 kcal)
Fat: 0.12 g
Carbohydrates: 8.06 g (of which - fibres: 5.31 g, sugars: 0.2 g)
Protein: 0.4 g

so if cinnamon does have sugars, even in small amounts and we actually get the inferior cassia it would stand to reason that the processors might add sugar to enhance and mimic the natural sugars in true cinnimon.

 

[EpicCider]

I think SmokeyMcbong might be onto the issue, which is the cinnamon might actually have some sugars.

That being said, it could be the release of CO2 from the liquid as well, especially if the cider experienced a lot of movement.

I would hope that the airlock's activity is brief. I would also assume most of the activity would be gone within a few days at the most.

 

[Pickled_Pepper]

If you degassed on the 15th with a wine whip or whatever you call those degasser things, then the sticks should not be the culprit of gas coming out of solution. It seems that smokey might have the only explanation.

 

[Kirkwooder]

I looked into the cinamon containing added sugar, and it isn't susposed to. I also looked for the actual sugar contant of the cinnamon itself, and I can't seem to find any source that gives a % of glucose/sucrose that the cinnamon could contain, but I can't think of anything else it would be.