Batch #15

Today I started a new batch with the exact recipe for batch #14, with the exception that I used two bags of English Breakfast tea, instead of one. I also am starting with 5 gallons of juice as I am using a smaller carboy. I plan to add a 6th gallon during a secondary fermentation stage. Recipe #15:

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

As with batch #14, 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
• 2 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 4 gallons of juice.