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**Pappers_** · 09-23-2010, 12:54 AM

Made a small batch of ginger cider with California Ale yeast. Still in the fermenter, tasted and measured it tonight - its close to being ready to bottle, either tomorrow or Friday. I added thinly sliced fresh ginger with the cider to the fermenter, but found today that while I could taste a little undercurrent of ginger, I think i want to boost it. Since I can't really make a ginger/vodka tincture at this point (not enough time), I'm thinking that I'll slice up some more ginger and boil it in a small pot of water try to extract the ginger-y goodness that way, and add it to the cider when i'm ready to bottle.

Does that sound reasonable? Or any other ideas?

Naked_Eskimo · 09-23-2010, 02:51 PM

Ginger is a funny ingredient to work with, in many ways like chilis. Your first sips/tastes always seem subdued....but they tend to accumulate on the palate as the drink goes by.

You could always boil some ginger powder.

**Pappers_** · 09-23-2010, 04:13 PM

I hear you, Naked - I was trying to be cautious.

Ginger powder is an idea I hadn't considered - thanks.

madbaldman · 09-23-2010, 08:47 PM

I'd just boil up some ginger tea and add that. I make ginger tea all the time and treat it like hops as far as the boil goes. Add 80-90% up front and boil for an hour - this gives the heat and the bite. Add the rest 5 min before flameout for finishing.

**Pappers_** · 09-23-2010, 08:57 PM

Thanks Stupor. This is cider, not beer, so no flameout, but I get the point. Ginger tea is another idea I'd not thought of - thanks!