Here is my ingredient list.
Clover honey
Whole Allspice Berries
Whole Cloves
anise seeds
cinnamon sticks
Ground nutmeg
Whole(split) vanilla bean
Cracked Cardamom pods
orange zest
yeast nutrient
acid blend
White wine yeast
All the spices were added during primary fermentation. And have been racked off of them for a couple months now, still bulk aging.
A sample taken over the weekend found the flavor was overwhelmed with the cinnamon. Not the complex blend of flavors I was hoping for.
So I want to add more of the non-cinnamon spices during aging to enhance those flavors.
But there was also a distinct "woody" taste on the finish that I don't want to enhance.
Does anyone know which of the above spices might be responsible for the woody flavor so I can leave it out?
Clover honey
Whole Allspice Berries
Whole Cloves
anise seeds
cinnamon sticks
Ground nutmeg
Whole(split) vanilla bean
Cracked Cardamom pods
orange zest
yeast nutrient
acid blend
White wine yeast
All the spices were added during primary fermentation. And have been racked off of them for a couple months now, still bulk aging.
A sample taken over the weekend found the flavor was overwhelmed with the cinnamon. Not the complex blend of flavors I was hoping for.
So I want to add more of the non-cinnamon spices during aging to enhance those flavors.
But there was also a distinct "woody" taste on the finish that I don't want to enhance.
Does anyone know which of the above spices might be responsible for the woody flavor so I can leave it out?