Hey Guys and Gals! A wine made by steeping cinnamon sticks into sugar water and fermenting it with Champagne yeast.
Ingredients
12 six-inch cinnamon sticks
2 lbs granulated sugar
7 1/2 pints water
1 tsp yeast nutrient
1/8 tsp tannin
3 tsp acid blend
1 crushed Campden tablet
1 packet Champagne wine yeast
Directions
1. Sterilize all your equipment.
2. Simmer the cinnamon sticks in 2 cups of the water for 10 minutes with the lid on. Turn off the heat and steep for two hours.
3. Strain the cinnamon water into the carboy and discard the sticks. Bring the remaining water to a boil with the sugar, turn off the heat and stir until dissolved. Add it to the carboy with the nutrient, tannin, acid blend and Campden tablet.
4. Wait 24 hours. Stir the yeast into 4 ounces of warm chlorine-free water, let stand 15 minutes until bubbling, and add it.
5. Take a hydrometer reading, attach the airlock, and ferment 5 to 7 days, gently agitating daily.
6. When the foaming calms, siphon the wine off the sediment into a secondary carboy. Once fermentation dies down, weeks to months, rack into a clean carboy.
7. When fermentation has stopped completely, sweeten to taste. When the wine is clear and inactive, bottle and cork.
8. Let it sit 6 to 12 months before drinking.