Cinnamon Cranberry Apple Cider Follow Up #1

After bottling the cinnamon cranberry apple cider, I tried looking up what was wrong. However, the common “sicknesses” as they are called didn’t seem to apply to what I was observing on this batch.

I pulled out my notes on the batch and began writing to the Cider Workshop to see if they had any ideas to what I was observing. My notes did indicate that the pH at the beginning was 3.0, which could be a cause for the off flavors. I will explain more in a later post. However, the group came back to me and indicated that cinnamon is a fickle thing to brew with, and that it might be why it seems a little off. There does seem to be a little hope if I let it age a year.