Batch #14

On Saturday I started a new batch, following on the process from the previous several batches, with a slight twist on batch #13. Recipe #14:

• 6 gallon Kirkland's apple juice
• 1 pack Wyeast Whitbread (1099) Direct Pitch Activator
• 1 cup of dried black currants
• 2 lemons
• 1 English Breakfast tea bag

As with batch #13, prior to adding juice and yeast to the carboy, I added to a pot:

• 1/4 gallon apple juice
• juice of 2 lemons  (~1/5 cup)
• 1 cup dried black currants
• 1 English Breakfast tea bag

I cooked this mixture on the stove for 30 minutes at a temperature of 160 degrees Fahrenheit. I then chilled this over ice to bring it to <80F, added this and 3/4 gallons of juice to the carboy, pitched the yeast, and then added the remaining 5 gallons of juice.

NOTE: The previous Saturday (8/3), I kegged batch #13, bottling an extra 8 22oz bottles.