janson745
Well-Known Member
I had this bright idea to add the flavor of Nutmeg and Cinnamon to my cider. Last batch, I just put the ground cinnamon powder into about 2 cups of boiling water for a few 5 minutes, then let it cool and added the cooled cinnamon water to the finsihed cider in the bottling bucket. But I found that the cinnamon powder never actually dissolved and was like little black and brown particles floating in the cider.
The other day I came up with the idea to use whole nutmegs and whole cinnamon sticks. So, my thought was to do like a tea, and steep them in water to pull the flavors. Would it be best to go for say 165-175 degrees, or should they be boiled? How many whole nutmegs and cinnamon sticks should I use if I would like a good balanced flavor, just not too over pronounced in a 5 gallon batch of cider?
Have any of you had any experience with this before? Thanks for your help!
The other day I came up with the idea to use whole nutmegs and whole cinnamon sticks. So, my thought was to do like a tea, and steep them in water to pull the flavors. Would it be best to go for say 165-175 degrees, or should they be boiled? How many whole nutmegs and cinnamon sticks should I use if I would like a good balanced flavor, just not too over pronounced in a 5 gallon batch of cider?
Have any of you had any experience with this before? Thanks for your help!