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Old 08-27-2010, 02:45 AM   #1
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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?


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Old 08-27-2010, 03:28 AM   #2
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I've not used ginger with a cider before, but I've used it in a beer. It was grated on a cheese grater. 3 oz in 5 gal. Clogged up the siphon something fierce.

Next time (and there will be a next time) I'm going to slice the ginger into thin "coins" and throw it in that way.


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Old 08-27-2010, 11:29 AM   #4
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I've used fresh ginger in a cider & found that it took quite a bit more ginger to get a ginger flavour from it. I ended up using 4oz. sliced into matchstick sized bits. It's still young & seems a bit tart to me, I'm hoping it will mellow a bit with age. Regards, GF.

EDIT: That's 4oz in 6 gallons. GF.

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Old 08-27-2010, 07:55 PM   #5
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One of my favorite quick non-alcoholic drinks (for when I'm driving, etc.) is regular apple juice plus ginger ale. I've been hoping to make an alcoholic version because I like it so much.
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Old 08-27-2010, 10:45 PM   #6
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Quote:
Originally Posted by jwynia View Post
One of my favorite quick non-alcoholic drinks (for when I'm driving, etc.) is regular apple juice plus ginger ale. I've been hoping to make an alcoholic version because I like it so much.
That sounds amazing, definitely post the recipe if you end up getting it downpat.
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Old 08-29-2010, 09:50 PM   #7
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Quote:
Originally Posted by Pappers View Post
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!
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Old 08-30-2010, 12:43 AM   #8
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Hummer, I think I would only have the ginger in the cider for two weeks, three at the most. Also, I would leave my cider semi-dry, so the touch of sweetness would help balance the spice from the ginger. And the carbonation would help, too, I think.

Does that sound right?
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Old 08-30-2010, 01:57 AM   #9
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Yes, that seems about right. Just didn't want you ruining a batch as I nearly did. Fresh ginger is potent stuff. As I removed the two ginger disks I accidently squeezed them a little, making the problem even worse. In my spiced apple wine the little bit of ginger overpowers the three cinnamon sticks, the cloves, the cardamom, and the seven gallons of apple cider itself.
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Old 07-03-2015, 09:05 PM   #10
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Resurrecting an old thread. SWMBO just came home raving about Williams Dragon's Breath Cider, which is an apple ginger. Any consensus on how much to add to get a strong ginger flavor? Should I add it to the boil? Secondary? If secondary, does it need to be sterilized ahead of time in vodka or boiled in water separately?


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