So I added a bit more cinnamon to the secondary fermentation for my orange/habanero metheglin, and I had a look at it today and noticed that the cinnamon sticks are already at the bottom and covered by lees. Will the mead still extract the flavor and aroma from the cinnamon once it's completely covered over?
secondary and cinnamon
- Thread starter aczdreign
- Start date
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Would probably help if they were more exposed. You might try swirling or stirring the fermenter, watching out possible CO2 volcano.
I hate to drag up an old thread, but I started a mead with habanero recently and wanted to know how well the cinnamon flavors combined with the habanero in your mead? Does it help the spicy notes mellow out?
