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Old 12-10-2012, 07:55 PM   #1
Nov 2012
Posts: 62
Liked 1 Times on 1 Posts

I want to use sliced ginger in a batch of cider, I don't want it to be too mild or too strong, when would I add it and how long would I want to leave it in. I've never work with fresh before.

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Old 12-10-2012, 08:05 PM   #2
Oct 2011
Winnipeg, Manitoba
Posts: 433
Liked 28 Times on 26 Posts

I haven't tried that myself, but here is a recipe that might help you:
Signature Rock Meadery

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