Batch #36

In May, after success with #32, I created another batch of my now standard hopped-ginger cider. The recipe (same as #32 with the exception of the tea):

• 5 gallons Kirkland's apple juice
• 1 pack Danstar Windsor (English Ale)
• 1 lemon 
• 6 bags of Celestial Seasonings' Morning Thunder
• 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 bags of Celestial Seasonings' Morning Thunder
• 1 oz Cascade hops (loose)
• 2.5 oz of chopped ginger (loose)

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, rough filtered it through a strainer, and added this and remaining juice to the carboy, along with the prepared yeast.