Cinnamon Mead

Ingredients: (for 1 gallon)

· 24 Three-inch Cinnamon Sticks
· 3 lb. Honey
· 1 gal. Water
· 1 tsp. Nutrient
· 1/8 tsp. Tannin
· 1 ½ tsp Acid Blend
· 1 pkg. Pasteur Champagne Yeast

Procedure:

Put cinnamon sticks and five cups of water in a pot with a tight fitting lid. Bring to a simmer and hold for 10 minutes with the lid on, turn off the heat, and let steep for two hours. Strain the water into carboy and discard the cinnamon sticks. Put 6 cups of water and the honey in a pot. Heat the mixture and stir to dissolve the honey. Add nutrient, tannin, and acid blend. Pour must into carboy. Add enough water to make one gallon. When cooled, pitch yeast and attach an air lock. You may wish to use a blow-off tube. If you do, after the initial violent fermentation, attach a regular air lock.

Recipe curtesy of "Cheezer"

Cinnamon Wine

Ingredients: (for 1 gallon)

· 24 Three-inch Cinnamon Sticks
· 3 lb. Sugar
· 1 gal. Water
· 1 tsp. Nutrient
· 1/8 tsp. Tannin
· 3 tsp Acid Blend
· 1 pkg. Pasteur Champagne Yeast

Procedure:

Put cinnamon sticks and five cups of water in a pot with a tight fitting lid. Bring to a simmer and hold for 10 minutes with the lid on, turn off the heat, and let steep for two hours. Strain the water into carboy and discard the cinnamon sticks. Put 6 cups of water and the sugar in a pot. Heat the mixture and stir to dissolve the sugar. Add nutrient, tannin, and acid blend. Pour must into carboy. Add enough water to make one gallon. When cooled, pitch yeast and attach an air lock. You may wish to use a blow-off tube. If you do, after the initial violent fermentation, attach a regular air lock.

Recipe curtesy of "Cheezer"