Cinnamon Wine?

Ben Evert posted this Cinnamon Wine recipe on his Beer and Wine Making Blog. It sounded interesting and the next day I just happened to be at Dollar tree and there was a pack of a 18 Cinnamon Sticks.  So I thought I would give it try.  I also thought I could blend some of the finished wine with some Apple that I am starting at the same time.

Here is the recipe:

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Cinnamon Wine

* 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

Put cinnamon sticks and one quart water in a pot with a tight-fitting lid.

Bring to a simmer and hold for 10 minutes with the lid on, turn off heat, and let steep for two hours.

Strain the water into a secondary 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 Campden and yeast and then pour in the sugar-water.

Cover with a napkin held in place with a rubberband and allow to cool.

Add Crushed Campden, stir, and allow to sit 24 hours covered.

Add activated yeast and recover.

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

Fit with airlock and continue fermentation 30 days.

Rack into sanitized secondary, top up, and refit airlock.

Ferment another 3 months, rack again and ferment additional 3 months.

Stabilize, sweeten to taste, and let sit under airlock additional 10 days.

Rack into bottles and store in dark place.

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