cinamon in an apple brandy

[bluc]

I want a nice clear product so thinking of two possible scenarios putting cinnamon in the fermenter or macerating it in the low wines before spirit run. Or do you reckon I should steep it in final product then filter? Anyone done this and does it carry flavor over well when stilled in pot or bubbler? Or you reckon apple brandy is better without anything added? Interested to hear thoughts cheers

[PeterC]

I soaked 6 cinnamon sticks in about 300ml of 92% neutral for a month then made this up to a 700ml bottle with sugar syrup and made a nice cinnamon schnapps. You could do similar and mix the cinnamon extract into the brandy as you don't need much to give flavour and you would have a stock to keep using. I have topped off the sticks again and am getting more extract but not sure yet how strong this will be.
PeterC

[bluc]

Thanks for the reply. Does it make the spirit cloudy?

[r1zzla]

As a big fan of Cinnamon, this was one of my first 'experiments, I tried macerating in neutral at various ABVs (40,65,75&90) IMO 75% was the best (from take up of Cinnamon and no 'off' flavours). I also tried various amounts of Cinnamon sicks pl and I reckon that around 6 sticks pl for month is the go. There is also a difference between the two Cinnamons, I found that Cassia gave a stronger Cinnamon taste, but needed a week or so longer.

I've tried putting roughly ground Cinnamon of both varieties through my Carter Head, but the results didn't beat the maceration.

As to clouding, didn't have a problem with it until I tried powdered Cinnamon (don't go there). But it will still need the coffee filter treatment to remove the Cinnamon bark particles.

I also found that the Cinnamon flavour depleted over the months (when it lasted that long), I'm experimenting with sugar, stevia and Orris root to fix the flavours for longer.

[bluc]

Awesome post thanks :handgestures-thumbupleft:

[Dyno]

I added half a stick smashed up into my boiler along with other spices and it's quite strong. But I was making spiced rum. Glad I didn't use any more

[bluc]

Good info to i am only chasing a hint of cinamon :handgestures-thumbupleft:

[neservice]

If you guy like cinnamon, try a Apple Pie Moonshine recipe DAMN its good

[bluc]

Yea been meaning to. For this i want an apple spirit with cinnamon though.

[orcy]

So bluc, are you distilling hard cider for the brandy? Im make a lot of cider, so im keen to give it a try.

[bluc]

I have been deliberating on going all out smashing and pressing apples or buying supermarket apple juice. But for my first i am going to grab two mangrove jack pouchs (apple concentrate i believe) ferment that with prob ec1118 yeast than distill.will prob bump the gravity to 1.070 though up from packs 1.052..just to make sure i actually like it. Dont mind a strongbow so guessing I will like it..plan to age on french. I have so much to do atm and zero time..

[orcy]

Id throw the concentrate in on some juice from aldi. Aldi juice runs around 1042 to 1045. The concentrate will up that nicely.

[bluc]

What do the charge per litre for that?

[orcy]

A buck a litre. I use it all the time for graff.

[bluc]

Sounds good will check it out. Just wondering have you ever fermented pulp? Mulched apple and used that?

[orcy]

No. I keep thinking about doing it, then dont...

[bluc]

Ok just read mixed reports about it was looking for first hand info :handgestures-thumbupleft: have thought about stewing couple cases apple and using that also. They reakon cooking it changes the flavour to more like apple pie..

[Sam.]

Juice for $1 a litre is pretty damn good :handgestures-thumbupleft:

[bluc]

Yep and i reakon orcy is on the money for bumping abv with concentrate :handgestures-thumbupleft: