I posted previously about cinnamon infused syrup with sticks of cinnamon. Has anyone tried using ground cinnamon instead of sticks? If so how did it turn out or compare. I plan to bottle in 12oz bottles
I posted previously about cinnamon infused syrup with sticks of cinnamon. Has anyone tried using ground cinnamon instead of sticks? If so how did it turn out or compare. I plan to bottle in 12oz bottles
Infusing and adding something are two different things. What you do with it for your own consumption is OK. Now retail is different world so be careful.
Im all for trying new things but wording is important. I had someone say they tried it and it settled out and clumped up.
Our experience is that ground cinnamon won’t dissolve in syrup, it settles out as Haynes suggests.
You could try an oil or extract, but I think you’d be farther ahead, profit wise, to just use the sticks.
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Yea I don't plan to market it and I know it will settle I just figure I would shake it up. The flavor should still infuse as it is particles of cinnamon in syrup the only difference I see is the cinnamon comes out when you pour it.
Years ago we worked with someone on some issues they had when developing infused products. An issue is that on occasion, the very fine particles of the infusion serve as nucleation sites for sugar crystals. You end up with a lot of fine deposits (sugar or the infused substance) in the bottom of the bottle. Other types of mixtures/infusions can cause denaturing of the color bodies in syrup and create a sludge or fine film of material in the bottle. Either way, not visually appealing. Unfortunately the problems, if encountered, aren't always easily solved.
Dr. Tim Perkins
UVM Proctor Maple Research Ctr
http://www.uvm.edu/~pmrc
https://mapleresearch.org
Timothy.Perkins@uvm.edu
I appreciate the feedback that's the type of information I was looking for. Understandably why go through all that trouble filtering out sugar sand to have crystals forming onnthe cinnamon. I will stick with the sticks
Does oil and water mix that well?
I have put a stick in 1/2 gallon mason jars and let sit for a few months and then opened them up to bottle in smaller bottles. If the cinnamon flavor is OK then bottle in smaller bottles. If it is a little too strong for your taste blend in some regular syrup to get it how you want it. I also worried about getting too strong of flavor with the sticks in the smaller bottles. For quarts I just use one stick in each bottle.
Get a container of real cinnamon and with a food grade hack saw cut them up into 1" -2" lengths depending on your preferd strengh and just plop them in. Why do a half *** job with such a great product. What do you gain by it.
Ok..........