Ok, my first go is going to be like this:
Ginger Beer Cider:
4.5 Gallons Apple Juice (treetop pure pressed not from concentrate)
.5 gallon ginger juice (Ginger People)
Ferment with CellarScience English
Keg with brown sugar syrup and one bottle of “ginger soda” extract.
The goal here is to make a drink that approximates a spicy Moscow Mule, but is as drinkable as a semi-sweet cider. I’ll probably make this late this month to have ready for Christmas.