Question about Spices

[Jeremy012]

Hey guys,

I am currently brewing a small batch of cider to see how I like it..
I made it quite basic, 1 gallon of organic apple juice, 1 cup of table sugar, and Red Star Champagne yeast. The cider fermented in the primary until the fermentation slowed considerably (about 10 days). I siphoned it into my secondary and added some gelatin to help it clear. I also added some ground cinnamon to give it a spicy flavor. I have noticed that the cinnamon just sort of floats on top.

So my question is, will the cinnamon continue to float and is there a specific way to prevent this?

Thanks

 

[gratus fermentatio]

Some of it might stay on the surface, but eventually the rest will turn into a mucilageonous mess and (hopefully) sink. The big problem with ground/powdered spices (other than the mess) is that it's tough to remove them once your desired level of flavour has been reached. They will contribute a lot more flavour than you might think.

The fact that it's still floating on top might make it easier to remove, if you're so inclined, you might be able to skim it off the surface before it sinks. When I use spices/herbs, I use them in whole, cracked/crushed, or sliced form. I like to put them in a hop sack & weight them down with sanitized glass marbles. This makes it really easy to infuse the spice flavour, and to remove the spice when the desired flavour level has been reached. Hope that helps. Regards, GF.