Cinnamon Wine
On November - 16 - 2009Comments Off
Photo by: view from 5'2"
* 12 six-inch cinnamon sticks
* 3 lbs granulated sugar
* 7-1/2 pts water
* 1 tsp yeast nutrient
* 1/8 tsp tannin
* 3 tsp acid blend
* 1 crushed Campden tablet
* Champagne wine yeast
Put cinnamon sticks and one quart water in a pot with a tight-fitting lid.
Bring to a simmer and hold for 10 minutes with the lid on, turn off heat, and let steep for two hours.
Strain the water into a secondary and discard the cinnamon sticks.
Add sugar to remaining water and bring to a boil.
Turn off heat and stir until sugar is dissolved.
Add all remaining ingredients to secondary except Campden and yeast and then pour in the sugar-water.
Cover with a napkin held in place with a rubberband and allow to cool.
Add Crushed Campden, stir, and allow to sit 24 hours covered.
Add activated yeast and recover.
Ferment 5-7 days, or until specific gravity falls below 1.030.
Fit with airlock and continue fermentation 30 days.
Rack into sanitized secondary, top up, and refit airlock.
Ferment another 3 months, rack again and ferment additional 3 months.
Stabilize, sweeten to taste, and let sit under airlock additional 10 days.
Rack into bottles and store in dark place.
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