I like the addition of the chilies in those recipes.
I had an extra gallon of pressed apple juice left over, so I combined it with this recipe, which had been suggested:
2 lbs fresh ginger, cut into slices
17 cups sugar
2 cinnamon sticks
1/2 tsp allspice
1 vanilla bean, split
1 packet champagne yeast
I halved this recipe. Diced the ginger, skin and all and tossed it in to simmer for an hour. I'd added a half dozen pepper corns, as well. Turned off the heat and found the ginger was still pretty firm, so I put the hand blender in to shred it up and let it steep another 45 mins. Then I strained it, added the suger, cin., etc and cooled. Had quite a bit of heat when I tasted it. I added it to the gallon of apple juice.
OG was 1.075. Would be higher alone, as the AJ came in at OG 1.040 (had some apricots in it, too - no added sugar, though)
Lalvin EC1118 in both. Both are pretty furious, and apple developed a pretty thick krausen by 18 hours and lasted 3 days. It disappeared today at some point.
Do they just sink and get re-distibuted? There was an awful lot of fine apple sediment in that one. Does that contribute to the development? The ginger/apple cider has none to speak of...
Anyway, thanks for the link to the other recipes.