Batch #43

On 28 August, I decided to make a variation on my ginger cider (batch #42). While visiting the west coast this summer and tasting some really good cider by Common Cider, I saw that they had a hibiscus cider. Although I didn't try this particular cider of theirs, I had been interested in incorporating hibiscus into one of my own. So I decided to replicate the recipe I used for batch #42 with the addition of some hibiscus. 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
• 1 oz dried hibiscus leaves

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)
• 1 oz dried hibiscus

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 hibiscus) and remaining juice to the carboy, along with the prepared yeast.