Batches #4 and #5

I started two new 1 gallon batches on Sunday, October 16. With these batches, I'm taking a slightly different approach. The previous batches have been lacking in fruit flavor, which is to be expected using plain old store bought cider. So, the approach of these two batches is to use ale yeast fermenting to completion (~1.000 SG). Then I will add campden tablets to arrest the fermentation. At this point I will add additional, unfermented cider to back sweeten, and bottle. I'm hoping that this will give me more of what I am looking for in terms of fruitiness (until I am able to find a source of different apple varieties), albeit a still version. My thinking is that if I can get one of these recipes to work, I can keg a larger batch and force carbonate. The following are the two specific recipes:

Recipe #4:

1/2 gallon Murray's apple cider
1/2 gallon Wholefoods 365 apple juice
1/3 11.5g pack of Safale s-04 Dry Ale Yeast

Recipe #5:

1/2 gallon Murray's apple cider
1/2 gallon Wholefoods 365 apple juice
1/3 11.5g pack of Safale s-04 Dry Ale Yeast
1 1/2 oz of organic raisins

The initial SG was ~1.050. I just pitched the yeast into each jug and slapped locks on the tops. I want to see how the raisins affect the taste, what with the sugars and tannins.

Within 3-4 hours, they were both starting to show fermentation activity. By Monday, they were bubbling away.