Cinnamon Stick Wine Recipe D.I.Y.
Hey Guys and Gals!
Are you looking for an awesome Cinnamon Stick Wine Recipe. you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Cinnamon Stick Wine Recipe in the world.
- 12 six-inch cinnamon sticks
- 2 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
- Primary fermenter (carboy)
- stirring spoon
- straining bag
- siphon tubing kit
- 1 gallon carboy or jug
- an airlock and bung
- (A thermometer and brewing belt may be used to monitor and control temperature.)
Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.
Put cinnamon sticks and 2 cups of water in a pot. Bring to a simmer for 10 min with lid on.
Turn off heat, and let steep for two hours.
Strain the water into carboy 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 and yeast and then pour in the sugar-water.
Wait 24 hours and then add Campden and yeast.
Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.
Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.
Take your hydrometer reading and calculate all the measurements.
Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.
After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.
(The sediment is the stuff that accumulates at the bottom of your container.)
After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)
Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.
then rack into a clean carboy.
After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.
When the wine has cleared and is inactive – taste and bottle.
Stage 4: Aging / Bottling
You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.
Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!
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