Adding cinnamon to apple wine can enhance the flavor and aroma, but there are some important factors to consider when doing so. In the opening paragraphs below, we’ll go over the basics of using cinnamon with apple wine and discuss some key questions about amounts, methods, timing, and effects on fermentation.
Can You Actually Add Cinnamon to Apple Wine?
Yes, you can absolutely add cinnamon to apple wine. Cinnamon has a natural affinity for apples, so it makes sense to combine the two in a fermented apple beverage. The sweet, warming flavors of cinnamon accentuate the ripe apple aromas and flavors in apple wine. The spice provides another layer of interest to the wine.
How Much Cinnamon Should You Use in Apple Wine?
When using cinnamon sticks, a general guideline is 1-2 sticks per gallon of apple wine. You can adjust according to taste preference. Start with 1 stick, then taste the wine after a week and add another stick if you want more cinnamon flavor. For ground cinnamon, use approximately 1/2 – 1 teaspoon per gallon. It’s easier to add more ground cinnamon later if desired, but tricky to tone down the flavor if you overdo it initially.
When Should You Add Cinnamon – During or After Fermentation?
Most home cider and wine makers recommend adding cinnamon during the fermentation process for the best flavor integration. This allows the cinnamon to meld with the apple flavor compounds as they develop. Cinnamon contains oils that need alcohol to properly extract, so fermenting with the spice is ideal. If adding sticks, put them in the fermenter after pressing. For ground spice, add towards the end of active fermentation. You can still add cinnamon after fermentation for a quick boost, but the flavor won’t be as seamless.
How Long Should Cinnamon Steep with the Apple Wine?
| Form | Minimum Steep Time | Recommended Time |
|---|---|---|
| Cinnamon Sticks | 1 week | 2-4 weeks |
| Ground Cinnamon | 48 hours | 1 week |
As shown in the table, cinnamon sticks need at least 1-2 weeks of steeping time to impart their flavor. Ground cinnamon works faster, but still benefits from a week or more of contact time. Taste the wine after the minimum time and leave the cinnamon for longer if you want more intensity.
Does Cinnamon Have Any Effects on Apple Wine Fermentation?
Cinnamon has natural antimicrobial properties, so very high doses could potentially inhibit yeast growth during fermentation. However, at typical flavoring levels of 1-2 cinnamon sticks or 1 tsp ground cinnamon per gallon, fermentation is unlikely to be impacted. The yeast should ferment the apple wine normally and convert sugars to alcohol.
That said, cinnamon does contain yeast assimilable nitrogen (YAN). So in theory, it could provide some supplemental nutrition for the yeast and slightly boost fermentation. Any boost would be marginal though. For cider and wine, it’s best to think of cinnamon as a flavoring rather than fermentation aid. The antimicrobial aspect could be useful after fermentation is complete – cinnamon may help stabilize and preserve the final product.
What Apple Wine Styles Work Best with Cinnamon?
Cinnamon pairs wonderfully with the sweet, fruity aromas of apple dessert wine styles. Apple pie spices like cinnamon are tailored for ice cider or apple late harvest wines with residual sugar. The spice also complements dry apple table wines and sparkling cider, providing a warming contrast to the crisp acidity. Even in dry ciders, a touch of cinnamon brightens the apple character.
Apple wine bases that work particularly well with cinnamon include:
- Ice cider
- Late harvest and dessert apple wines
- Fruit-forward dry ciders
- Sweet or semi-sweet apple wines
- Apple wine with honey or maple syrup additions
Cinnamon takes apple wine from one-note to layered and can turn a good product into something truly craveworthy. Just keep levels moderate so the apple remains the star and the cinnamon provides enhancement.
Does Cinnamon Work with Other Wine and Cider Additions?
Beyond apple, cinnamon has affinity for pear, peach, and other stone fruits – so it can complement cider and wine made from those as well. Cinnamon also blends nicely with many common cider and wine additions, such as:
- Vanilla
- Nutmeg
- Allspice
- Ginger
- Cloves
- Orange zest/juice
- Cardamom
- Star anise
- Maple syrup
- Honey
- Fall spices like pumpkin pie spice
Feel free to experiment with cinnamon in combination with other flavors you enjoy. It plays well with many ingredients and can take apple wine from mundane to magical.
Should You Add Cinnamon to Apple Wine?
Cinnamon is an excellent addition to apple wine in most cases. A touch of cinnamon can make apple wine pop and become a conversation-starting standout. When used judiciously, it provides another layer of aroma and flavor without overwhelming the delicate apple character.
For best results:
- Add 1-2 cinnamon sticks or 1/2 – 1 tsp ground cinnamon per gallon
- Put cinnamon in during active fermentation
- Sample after 1-2 weeks and let sit longer if desired
- Pair cinnamon with sweet apple dessert wine styles
- Complement cinnamon with vanilla, nutmeg and other baking spices
With some care and restraint, cinnamon takes apple wine from mundane to magical. So don’t be afraid to give this pairing a try with your next batch!
Conclusion
Cinnamon can absolutely be used to spice up apple wine and cider, but some finesse is required. At moderate doses, it adds another layer of aroma and flavor without overwhelming the delicate apple character. For best results, add 1-2 cinnamon sticks or 1/2 – 1 tsp ground cinnamon per gallon during active fermentation. Sample after 1-2 weeks, then let sit longer if desired. Cinnamon pairs particularly well with sweet dessert-style apple wines and other fall spice additions. With a delicate touch, cinnamon can take your apple wine from basic to brilliant.