Author Topic: Cinnamon capping  (Read 1295 times)


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Cinnamon capping
« on: March 13, 2017, 12:31:34 AM »
Kephra, while doing research on the site I noticed that cinnamon extract both reduces & caps. Don't know how I missed that before. Since I am already using cinnamon extract I see no reason to use gellatin. How much cinnamon extract should I use in a mason jar quart?  Thanks

Offline kephra

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Re: Cinnamon capping
« Reply #1 on: March 13, 2017, 01:28:33 AM »
Here is a starting point:
Recommended Cinnamon extract
Extract = Liters * ppm /10
Ex: 250ml at 80ppm
.250 L * 80 /10 = 2ml

This will probably have to be adjusted because cinnamon extract is not a standardized product.  How much you need will be deterimined by how you make the extract, and the quality of the cinnamon you use, but it should be close.
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Re: Cinnamon capping
« Reply #2 on: March 13, 2017, 11:32:29 AM »