Molasses, ginger and apples are a natural grouping for autumn and winter flavors. Dark, spicy and rich, this cider pairs beautifully with sweet potatoes or pumpkin pie. You should also try it warmed in a mug with a bit of honey and fortified with a splash of dark rum.
2 cups (480 ml) water
3½ oz (100 g) fresh ginger, thinly sliced
¼ cup (80 g) molasses
1 cup (200 g) packed brown sugar
1 gal (3.8 L) apple juice
1 tsp (2.5 g) Safale S-04 dry ale yeast
1. Gather your ingredients and sanitize your supplies. For this recipe, you’ll need a saucepan, a long spoon, a strainer, a gallon (3.8-L) carboy, a funnel and a bung and airlock.
2. In the saucepan, mix the water, ginger, molasses and brown sugar, then bring the mixture to a boil over medium heat. Stir to combine the ingredients well. Reduce the heat to low and let the mixture simmer, until it is reduced by half into a dark, spicy syrup. Strain the syrup into the carboy.
3. Using the funnel, pour the apple juice into the carboy on top of the syrup. Cover the mouth of the jug and shake it well to get everything mixed together.
4. Pitch the yeast into the jug and shake it again to aerate the must and wake up the yeast. Seal the jug with the bung and airlock. Label the carboy with the brew name and date.
5. After the cider has cleared and fermentation has stopped, you can bottle your cider. If it is slow to clear, you can rack the cider to a clean carboy. Check it weekly to see how it is getting along. The choice of bottling this still or sparkling is up to you!