12 Bottle Wine Rack

DIY Wine – Cinnamon Wine

Cinnamon, particularly its bark, is not just a spice but a lot of other things too. It may be the oldest kind among the spices, but other than that, it also serves as an embalming agent during the ancient times and was considered more precious than gold. Regularly drinking cinnamon made from the bark has been found to be beneficial to curing stress related illnesses among humans since the plant contains tremendous amount of antioxidants. It has been used to cure flu, give energy, provide relief from colds especially when mixed with some fresh ginger.

Its medicinal properties were the reasons why through the years, people found out about its capability to be turned into a wine diy kind. Cinnamon sticks, especially fresh ones, can be turned to a powerfully flavored wine diy. You just have to ensure  that the sticks (a rolled bark,

actually) are fresh and not old and stale. This will ensure that their flavor will remain strong and will not be greatly reduced. Please  take note  also that oily cinnamon sticks should not be used because cinnamon oil does not fit well in wine diy making. Use the cinnamon sticks as a

base for a more fully flavored kind of spice wine diy.

You can add to the following to the simmering water: 6 whole cloves or 12 whole dried allspice berries or three 9-inch vanilla beans or 1/2 ounce of shredded ginger root. However, it is important to note that these ingredients should not be added all together. What you can do is try the following combinations for your wine diy:  cinnamon, vanilla and allspice; cinnamon, allspice and ginger. Remember that the cloves do not fit with vanilla, but they can work with ginger or allspice if the cloves are taken out as soon as the water starts boiling. Cinnamon will also fit well with 12-15 whole peppercorns.

Here are the rest of the ingredients for your wine diy:

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

Follow these procedures carefully:

1. Put cinnamon sticks and one quart of water in a pot with a tight-fitting lid.
2. Let it simmer and hold for 10 minutes with the lid on.
3. Put off the heat and just immerse the cinnamon sticks  for two hours.
4. Seep the water into a secondary container  and throw away the cinnamon sticks.
5. Using the remaining water, add sugar and then boil it.
6. Put off the fire or heat then keep stirring until you see that the sugar is dissolved.
7. Add all remaining ingredients to secondary except Campden and yeast and then pour in the sugar-water mixture.
8. Cover with a napkin held in place with a rubber band and let it cool.
9. Add Crushed Campden, stir, and allow to sit 24 hours covered.

10.  Add activated yeast and recover.

11.  Ferment 5-7 days, or until specific gravity falls below 1.030.

12.  Fit with airlock and continue fermentation for 30 days.

13.  Rack into sanitized secondary, top up, and refit airlock. Ferment for another 3 months, rack again and ferment for additional 3 months.

14.  Stabilize, sweeten to taste, and let sit under airlock for an additional 10 days. Rack into bottles and store in dark place.

About the Author

Simon Thomas is a homemade winemaker, enthusiast and author. He lives in California and spends his time teaching others how to setup an amazing boutique winery. You can find more information about how to make professional quality wine at your own home, at Simon’s popular site: www.homemadewinesecrets.com

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