Batch #11

Following on the process for batch #10, I started a new batch sometime in the middle of March. Recipe #11:

• 4 gallon Kirkland's apple juice
• 1 pack Wyeast Whitbread (1099) Direct Pitch Activator
• ~1/3 cup of raisins

Again, the cider was allowed to ferment dry, before racking off to age in the keg. I decided to modify the process a bit by adding ~1 quart of apple juice to the keg to give the cider something to work with, in order to carbonate itself while aging.  I figured this would save me some CO2, as I didn't have to add any CO2 once the O2 was initially bled off using a CO2 tank.