Originally Posted by Pappers
Has anyone experimented with adding ginger to a sparkling cider? I'm thinking it sounds like an interesting combination and might try it on an upcoming batch - maybe a small 2.5 gallon batch. Perhaps adding some coarsely shredded raw ginger after the really active fermentation dies down? Any thoughts or experiences to share?
I would caution you against using too much fresh ginger, it can easily overpower the apple flavors.
Last fall I made a Spiced Apple wine using 7 gal. fresh squeezed cider, 9.5 lbs sugar (to 1.105 SG), pectic enzyme, acid blend, yeast nutrient and Cotes Du Blanc yeast. Spices included 3 cinnamon sticks, 5 cardamom pods, 1 tsp. cloves and 2 slices of fresh ginger root, about 1.25" x 1/4" disks.
At two months I did a tasting and realized the ginger had taken over, so I removed it. At three months I racked a second time, sorbated and added 60 oz. of white grape juice concentrate (in order to sweeten and hopefully dilute the ginger). Now at 9+ months (still in the 6.5 gal. carboy) it tastes good but is more of a ginger wine than a spiced apple. Be careful with fresh ginger!