I'm making a 5 gallon batch of apfelwein (ed's recipe) using Columbia Gorge unfiltered pasteurized cider.
I have a source of straight ginger juice and would like to add a bit of ginger flavor to this cider. If that sounds strange you must try some ginger apple cider. It's delicious. Actually, CoGo makes a ginger apple juice that I probably should have just used from the beginning...
Anyway, I'm wondering when I should add it? I would have done it in the beginning but I didn't want the whole batch gingery and I wasn't sure if it would have adversely affected the fermentation.
So now I'm wondering if it would be ok to add some just before bottling or should I maybe rack to two secondaries and add some ginger juice to one of them then.
I don't know if it would kick start fermentation again or if it would kill the yeast or if the little guys wouldn't give a damn one way or another.
I'll try to get some information on the sugar content of the juice but in the meantime I'm wondering what you all think.
Thanks in advance.
I have a source of straight ginger juice and would like to add a bit of ginger flavor to this cider. If that sounds strange you must try some ginger apple cider. It's delicious. Actually, CoGo makes a ginger apple juice that I probably should have just used from the beginning...
Anyway, I'm wondering when I should add it? I would have done it in the beginning but I didn't want the whole batch gingery and I wasn't sure if it would have adversely affected the fermentation.
So now I'm wondering if it would be ok to add some just before bottling or should I maybe rack to two secondaries and add some ginger juice to one of them then.
I don't know if it would kick start fermentation again or if it would kill the yeast or if the little guys wouldn't give a damn one way or another.
I'll try to get some information on the sugar content of the juice but in the meantime I'm wondering what you all think.
Thanks in advance.