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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  re: Cinnamon Cider ("Jeff McNally")
  Re: Cinnamon Cider ("\\-s@roadrunner.com")


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Date: Tue, 24 Sep 2013 22:07:35 -0400
From: "Jeff McNally" <jeff ri at cox.net>
Subject: re: Cinnamon Cider

Hi All,

 

  In HBD #6053 Glyn asked about adding cinnamon to a cider.

 

  I've only added cinnamon to a cider once.  I added 1 tbsp  of ground
cinnamon to 5 gallons by stirring it in before the primary ferment.  It was
very subtle, but noticeable if you were looking for it.

 

Jeff McNally

Tiverton, RI

(652.2 miles, 90.0 deg) A.R.

www.southshorebrewclub.org

 


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Date: Wed, 25 Sep 2013 05:36:54 -0400
From: "\\-s at roadrunner.com" <"\\-s"@roadrunner.com>
Subject: Re: Cinnamon Cider

Glyn said ...
> Anyone have any pointers on adding cinnamon to a cider?
I've been experimenting with spice infusions in alcohol and can give you 
some general tips.

All cinnamon infusions give some amount of a woody-phenolic taste.
Real cinnamon (as opposed to the normal 'cassia') is actually the most 
woody tasting.
Indonesian Cassia/Cinnamon (Korintje) is closest to the Cinnabon 
aroma//flavor.
Vietnamese cassia cinnamon is hottest.
For what I'm doing, 2 gram of cinnamon/liter infused for 30-60 days 
gives a notable but not
ovewhelming flavor. I'm using whole sticks.  Infusion from powder should 
be faster and more
complete.
Adding sweeteners brings up the cinnamon flavor.

I intend to try eliminating the woodness with PVPP(polyclar) - initial 
tests taste better (reduced
woodiness, but also some reduced cinnamon flavor).

Since I can't suggest any specific amount you could add ~5gm/l and then 
taste ever
day or two. Rack when you like it.

 -Steve





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