Batches #28a-c:

On November 8, I created three 1 gallon test batches to play with hops and ginger. The base of each recipe is the same as recipes #24-#27:

• 1 gallon Kirkland's apple juice
• 1/3 pack Danstar Windsor (English Ale)
• 1 lemon
• 1 English Breakfast tea bag

As with the previous batches, prior to adding juice and yeast to the carboy, I added to a pot:

• 1/4 gallon apple juice
• juice of 1/5 lemon  (2 Tbsp)
• 1 English Breakfast tea bag

For (a), I added 1/4 oz of Cascade leaf hops (in a cheese cloth). In (b), I added 1 oz of fresh ginger (thinly sliced in a cheese cloth). In (c), I added 1/8 oz of Cascade leaf hops and 1/2 oz of fresh ginger (in a cheese cloth).

I cooked each mixture on the stove for 30 minutes at a temperature of 160 degrees Fahrenheit.

While these were "cooking", I added the yeast to ~8oz of 80F apple juice and covered. I then chilled the cooked mixture over ice to bring it to <80F, added this and remaining 3/4 gallons of juice to the carboy, along with the prepared yeast.