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Cinnamon Oil?

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Ken2029

NewBee
Registered Member
Oct 26, 2015
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Greetings:

I'm wanting to add a little cinnamon flavor to my first batch, but I am reluctant to throw in a dirty stick from God knows where third world country. What about cinnamon oil? If this is a good idea, how much would you use on a 1 gallon batch and when would you add it?

Thanks!!
 
Idly, I wonder how many dirty sticks from God knows where it takes to make cinnamon oil?

Sorry. I know that's not helpful. Couldn't help myself. I wish I had experience using oils to flavor mead or beer but I don't. Good luck!
 
Mazer828 said:
Idly, I wonder how many dirty sticks from God knows where it takes to make cinnamon oil?

Sorry. I know that's not helpful. Couldn't help myself. I wish I had experience using oils to flavor mead or beer but I don't. Good luck!
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Lots of them, not doubt, and I bet they are filthy. However, I'm thinking the process of making it into oil may have some purifying effect. Who knows?
 
Not a bad thought. I've always just used cinnamon sticks. I get them in bulk and to tell you the truth I don't worry about any contaminants all that much. I usually add the spices in secondary, in which case there is enough alcohol present to deal with any minor issues. Or I'll make a tea by steeping the spices, and add that to the secondary, which had the added bonus of heat to help with any issues in the spices. I know that's not what you want to do, and I'm all for innovation. But maybe it'll help. Good luck!
 
From reading my SO's materials on essential oils that she use to sell... Most all commercial essential oils are made with a distillation process and are thus rather clean - at least by the end of the process. There are other non-heat ways but they are slow and not very productive for a commercial operation. Most oils are further diluted with ethyl alcohol for ease of use/dosing. If I were you, even at the risk of loosing some aromatics, I would put a few drops in 180deg water and let it sit off heat for 20 minutes. This should effectively pasteurize it before putting it in the must. I wonder if doing the heating thing with the whole bottle of oil in a pot of water - with the lid off - would work to pasteurize the whole bottle?


Make sure what you buy says "food grade/safe" on it. Do not use "therapeutic grade". Caveat emptor


 
Throw the sticks in some cheap vodka and make an extract. That way you won't have any oils in your mead.

Sent from my SM-G920V using Tapatalk
 
Ken2029 said:
Sounds good. What about using ground cinnamon?
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Sticks are more concentrated and don't produce a haze like most ground spices. I personally don't use a lot of extracts anymore. I do the same as Mazer828 and put it in the secondary and don't worry about it.

Sent from my SM-G920V using Tapatalk
 
I second the "don't worry about it" part. Your tossing food grade stuff in alcohol.
 
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