Batch #40

Today, after a good result from batch #37 (a ginger cider), I decided to make another, but with a few variations. One bit of feedback that I got (and agreed with) was that it could stand to be a bit more gingery. So I made 2 changes: I increase the ginger from 5 oz to 6 oz. I also decided included it in the cider during primary fermentation. I slice the ginger in thin disks so that it will be left behind when I rack to secondary fermentation (after ~10 days). I elected not to include dried currants, as in batch #37, as I didn't feel that they added anything to the end result. The recipe:

• 5 gallons Kirkland's apple juice
• 1 pack Danstar Windsor (English Ale)
• 1 lemon
• 6 bags of Celestial Seasonings' Morning Thunder
• 6 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
• 6 oz of ginger, thinly sliced (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 and added this (including the ginger) and remaining juice to the carboy, along with the prepared yeast.