This award-winning hard cider made by Mino Choi was sampled and discussed in Chop & Brew – Episode 21. Thanks to Mino for sharing the basics of this recipe with us. Per Mino:
5 gallons store-bought apple juice
2 lbs corn sugar
Wyeast wine nutrient
Bunch of fresh ginger root
Nottingham ale dry yeast
Sanitize 6.5 gallon bucket, add juice and dissolve corn sugar in it.
Add 1 tablespoon Wyeast wine nutrient.
Peel and shred ginger on a mandolin or in a processor and put in bucket.
If available and in-season, add 4-5 lbs of black currants or any other dark skin berry: mulberries, elderberries, etc. or any other fruits you want to try like strawberries or dark cherries.
Add Nottingham ale dry yeast, put lid on and ferment in the lower 60s-F for 7-10 days.
**Staggered nutrient addition treatment:
Add 1/2 tsp Wyeast wine nutrient first day, then next 3 days in a row. Each day, agitate the bucket with lid on, rocking it to degas.
After fermentation, gravity should be close to 1.010 or less.
I sorbate 2 1/2 tsp in primary, cold crash, then rack to keg.
Add a can of frozen concentrated apple juice and dissolve 1 cup corn sugar to keg.
Pressureize and carbonate.