This is not half bad you know. 160g root ginger slivered and simmered gently in a bit of the juice makes a very nice variation on a standard gallon of turbocider.
Now - how might one kill a lot of the apple acidity? And maybe replace it with a hint of hop, or something else. I mean, without the hops, cider needs something, and the acidity is mostly what it uses, but it's a different /experience/ to beer.