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?