Hi and welcome, Rob.
If you think your first effort leaves a bit of room for improvement check out the thread on
simple things to make HB better.
Given you're planning your first cider I'd be inclined to keep things simple and omit the cinnamon and ginger. You can always add these things and others such as cloves later if you like. If you start with something fairly straightforward it gives you a base to tweak in future.
I'd also be tempted to omit the peeled and cored apples and pears, simply because I'm not sure that they are necessary given the apple and pear juice you're adding. But I'll leave that up to you.
I don't have any experience with Brigalow cider kits so perhaps someone else can comment on whether the extra apple and pear juice is necessary or will turn out well.
Assuming it's OK, this is what I'd do:
* Add a few litres of cold water to the fermenter (this is so that the tap fills with water and not the rest of the ingredients).
* Dissolve 500g lactose in a litre of so of boiling water.
* Add to the fermenter.
* Add Brigalow mix.
* Add 3 litres each of apple juice and pear juice (make sure these
DO NOT contain perservatives otherwise the yeast won't work its magic. Berri and Aldi apple juice are two brands that have been used by forum members in the past. I'm not sure about pear juice).
* Throw in half a dozen each of peeled and cored granny smith apples and pears (putting them in a stocking leg makes it easy to simply lift them out and chuck them away at the end).
* Make up to 17 litres with cold water as per instructions.
* Pitch the yeast and nutrient.
* Stir well.
* Draw off half a glass or so and discard it (this will mainly be water from the tap).
* Take an SG reading.
* Sit back and wait (no hoping involved
![Smile :-)](./images/smilies/icon_smile.gif)
)
* Ferment about 18C if you can.
If you're worried about the temperature when you pitch the yeast being too high (which it probably shouldn't be unless your tap water is particularly warm), put a few litres of the juice into the fridge before you add it.
Let us know how you get on.
Cheers,
Oliver