Batch #37

In June, after hearing from a few people that they didn't like hops and looking for a slight variation on my basic recipe, I created ginger cider with a slight twist, as you will see in the recipe. The recipe:

• 5 gallons Kirkland's apple juice
• 1 pack Danstar Windsor (English Ale)
• 1 lemon
• 6 bags of Celestial Seasonings' Morning Thunder
• 5 oz fresh ginger
• 1 cup dried currants

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
• 5 oz of chopped ginger (loose)
• 1 cup of dried currants (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.