Brown sugar-cinnamon wine, aka Liquid Honey Bun

[Cheezer]

Brown Sugar Cinnamon Wine

Ingredients: (for 1 gallon)
· 24 Three-inch Cinnamon Sticks
· 2 1/12lb. Brown Sugar
· 1 gal. Water
· 1tsp. 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.

In the original recipe, I used 3 pounds of brown sugar. The wine was a pain to get started fermenting. I believe it picked up some wood sugar from the cinnamon sticks.

I hope you enjoy this one, everyone who has tasted it has.

 

[beninak]

sounds good! I love honey buns, but its hard to believe there's no honey in a "Liquid Honey Bun"! :tongue1:

How long did you age this before it was drinkable?

 

[Cheezer]

I left it in the fermenter for 1 year. It was good when it was first bottled. After another year in the bottle, it is wonderful.

 

[vanoob]

This is old, but the recipe intrigues me so I hope the original poster or someone else can help this noob. I love those flavors and those who don't particularly "like wine" might enjoy it.

According to your comments you used 2.5# sugar, so was the OG: 1.115 or so? Seems like this recipe would be better sweet. What was the FG if you know?

I'm thinking of bumping it to the 3# and shooting for an PA of 18.5. Then pitching 71B or Cote de Blancs for plenty of remaining sweetness.

Thoughts?


thanks..
jerry..

 

[beninak]

just my personal preference, but i think this could benefit from the addition of some honey, maybe .5 or 1 lb. I made one gallon of this and haven't waited a year on it yet, but I just don't think I like the taste of fermented brown sugar.

 

[Rhianni]

Beninak. That much cinnamon didnt overwhelm you? That seems like an awful lot.

 

[vanoob]

That was my thought too? I opted for 14 sticks in the primary instead of boiling 24. I'll tell folks how it turns out.

 

[JamesP]

If you want to be adventurous and if the Cinnamon is not too strong, you could try blending experiments with one or all of:
-maple syrup
-pineapple juice (a strong flavour, so be careful)
-coconut essence (if you want a go towards a pina colada style of beverage)

 

[AsharaLyn]

Since the cinnamon was just steeped for a short while, and then discarded, I'm thinking it won't be that bad. Also, he mentions that they're 3 inch cinnamon sticks, so they could also be the puny one-curl type. The sticks I've been getting lately are 6 inches long and SOLID, and about as big around as my little finger. 5 of those put some serious heat into my Apple Pie Cyser when I put them into the secondary for a week.

I think I agree with the honey vs. brown sugar aspect. Maybe mostly honey for the initial, with just a couple of cups (maybe half a pound) of brown sugar for flavor? I think this just went to the top of my list of "try and see" projects .

 

[colbycurtis]

Well since this topic is pretty old I am hoping someone who made this can now give me some feedback on how it came out?

Also Since I am thinking of making this;

Do you think an amount of Adams Pure Vanilla Extract might compliment this recipe? Also is it OK to use Vanilla Extract in leu of Vanilla beans?

 

[beninak]

Hey Colby, et all. I haven't tried this recently, but a few months ago I can tell you it tasted kind of like "concentrated liquid honey bun." it was sweet and strong on flavor. Not in a bad way really, but could only be handled in small doses. If you added any vanilla, I wouldn't add much because the brown sugar and cinnamon pack a punch already. I still think this would be interesting with a bit of honey in it and with the brown sugar toned down a bit.

It's hard to give detailed notes though, because it has been awhile since my last taste and I wont be able to return to my stash for a month or so....