Batch #30

On November 23, I created a hopped ginger batch using my base recipe for an upcoming cider competition:

• 5 gallons apple juice from Perry Lowe's Orchard
• 1 pack Danstar Windsor (English Ale)
• 1 lemon
• 6 English Breakfast tea bag
• 1 oz Cascade hops
• 2.5 oz fresh ginger

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

• 1/2 gallon apple juice
• juice of 1 lemon  (~1/5 cup)
• 6 English Breakfast tea bag
• 1 oz Cascade hops and 2.5 oz ginger (in cheese cloth)

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

While this was "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 juice to the carboy, along with the prepared yeast.