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Cinnamon mead

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Xixist

Xixist

NewBee
Registered Member
Jul 30, 2008
110
1
0
67
Near Palm Springs, Ca.
My new mead batch is a cinnamon spiced mead capped off with apple juice. I started with 15 lbs. of wild honey in 4 gal. of water. To this I added a tablespoon of powdered cinnamon and champagne yeast. I plan on adding 1 gal. of apple juice at the end of fermentation. So far the batch is quite light in color and much of the spice is caught up in the small foam cap. I expected a redder tint and a strong cinnamon flavor but ended up with this blond concoction. Any hints on how to extract more spice tones into the mead? Thanx, Xixist
 
Fresh spices and more time to steep I'd say. I've had my first batch on a medium sized cinnamon stick for 6 weeks now and haven't even tasted it, but I think the 7 week mark will have imparted plenty of cinnamon to it.
 
If it is any help to you I rrecently finished a 1 gallon batch of cinnamon cyser and used about 3 litres of apple juice, 2.5 lbs of honey and filled up the rest of the 5 litre carboy with water. I found that half of a stick of cinnamon with this amount of juice turned out about right as there is a balance between the apple and cinammon flavours now - although the spice was in there for around 4 weeks.

Thing is, I tasted at weekly intervals until the spicing levels were what I liked - only tasting small amounts though!!
 
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