Batches #28a-c:

On November 8, I created three 1 gallon test batches to play with hops and ginger. The base of each recipe is the same as recipes #24-#27:

• 1 gallon Kirkland's apple juice
• 1/3 pack Danstar Windsor (English Ale)
• 1 lemon
• 1 English Breakfast tea bag

As with the previous batches, prior to adding juice and yeast to the carboy, I added to a pot:

• 1/4 gallon apple juice
• juice of 1/5 lemon  (2 Tbsp)
• 1 English Breakfast tea bag

For (a), I added 1/4 oz of Cascade leaf hops (in a cheese cloth). In (b), I added 1 oz of fresh ginger (thinly sliced in a cheese cloth). In (c), I added 1/8 oz of Cascade leaf hops and 1/2 oz of fresh ginger (in a cheese cloth).

I cooked each mixture on the stove for 30 minutes at a temperature of 160 degrees Fahrenheit.

While these were "cooking", I added the yeast to ~8oz of 80F apple juice and covered. I then chilled the cooked mixture over ice to bring it to <80F, added this and remaining 3/4 gallons of juice to the carboy, along with the prepared yeast.

Batch #27

Today I started a new batch with basically the same recipe as #24-#26. Recipe #27:

• 5 gallon Kirkland's apple juice
• 1 pack Danstar Windsor (English Ale)
• 1 lemon
• 6 English Breakfast tea bag
• 1 slice of dried chinese ginger
• 1 piece of orange zest

As with the previous batches, prior to adding juice and yeast to the carboy, I added to a pot:

• 1/2 gallon apple juice
• juice of 1 lemon  (~1/5 cup)
• 6 English Breakfast tea bag

I cooked this mixture on the stove for 15 minutes at a temperature of 160 degrees Fahrenheit. After 15 minutes, I added:

• the ginger
• orange zest

I cooked this mixture on the stove for 15 minutes at a temperature of 160 degrees Fahrenheit. 

While this was "cooking", I added the yeast to ~8oz of 80F apple juice and covered. I then chilled the cooked mixture 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.

I'm experimenting with these changes (additional tea, orange zest, and ginger) to see how they affect the final product, hoping that they impart some interesting and subtle flavors to the basic recipe that I have been working with for some time.

Batch #26

On August 24, I started a new batch with the same recipe as #24 and #25. Recipe #26:

• 5 gallon Kirkland's apple juice
• 1 pack Danstar Windsor (English Ale)
• 1 lemon
• 2 English Breakfast tea bag

As with the previous batches, prior to adding juice and yeast to the carboy, I added to a pot:

• 1/4 gallon apple juice
• juice of 1 lemon  (~1/5 cup)
• 2 English Breakfast tea bag

I cooked this mixture on the stove for 30 minutes at a temperature of 160 degrees Fahrenheit. While this was "cooking", I added the yeast to ~8oz of 80F apple juice and covered. I then chilled the cooked mixture 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.

Batch #25

Today I started a new batch with the same recipe as #24. Recipe #25:

• 5 gallon Kirkland's apple juice
• 1 pack Danstar Windsor (English Ale)
• 1 lemon
• 2 English Breakfast tea bag

As with the previous batches, prior to adding juice and yeast to the carboy, I added to a pot:

• 1/4 gallon apple juice
• juice of 1 lemon  (~1/5 cup)
• 2 English Breakfast tea bag

I cooked this mixture on the stove for 30 minutes at a temperature of 160 degrees Fahrenheit. While this was "cooking", I added the yeast to ~8oz of 80F apple juice and covered. I then chilled the cooked mixture 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.

Batch #24

Today I started a new batch with a similar recipe for batches #22 and #23, with the exception that I decided to try a different yeast. Recipe #24:

• 5 gallon Kirkland's apple juice
• 1 pack Danstar Windsor (English Ale)
• 1 lemon
• 2 English Breakfast tea bag

As with the previous batches, prior to adding juice and yeast to the carboy, I added to a pot:

• 1/4 gallon apple juice
• juice of 1 lemon  (~1/5 cup)
• 2 English Breakfast tea bag

I cooked this mixture on the stove for 30 minutes at a temperature of 160 degrees Fahrenheit. While this was "cooking", I added the yeast to ~8oz of 80F apple juice and covered. 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.

Batch #23

On 3 May, I started a new batch with a similar recipe for batch #22, with the exception that I decided to try a different yeast. Recipe #23:

• 5 gallon Kirkland's apple juice
• 1 pack Safale S-05 (American Ale)
• 1 lemon
• 2 English Breakfast tea bag

As with the previous batches, prior to adding juice and yeast to the carboy, I added to a pot:

• 1/4 gallon apple juice
• juice of 1 lemon  (~1/5 cup)
• 2 English Breakfast tea bag

I cooked this mixture on the stove for 30 minutes at a temperature of 160 degrees Fahrenheit. While this was "cooking", I added the yeast to ~8oz of 80F apple juice and covered. 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.

Batch #22

Today I started a new batch with a similar recipe for previous batches, with the exceptions that I decided to try a different yeast and I did not use any raisons or currants. Recipe #22:

• 5 gallon Kirkland's apple juice
• 1 pack Safale S-04 (British Ale)
• 1 lemon
• 2 English Breakfast tea bag

As with the previous batches, prior to adding juice and yeast to the carboy, I added to a pot:

• 1/4 gallon apple juice
• juice of 1 lemon  (~1/5 cup)
• 2 English Breakfast tea bag

I cooked this mixture on the stove for 30 minutes at a temperature of 160 degrees Fahrenheit. While this was "cooking", I added the yeast to ~8oz of 80F apple juice and covered. 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.

Batch #21

On 1 February, I started a new batch with a similar recipe for previous batches, with the exception that I decided to try a different yeast. Recipe #21:

• 5 gallon Kirkland's apple juice
• 1 pack Wyeast Belgian Abbey (1214) Direct Pitch Activator
• 1/2 cup of raisons
• 1 lemon
• 2 English Breakfast tea bag

As with the previous batches, prior to adding juice and yeast to the carboy, I added to a pot:

• 1/4 gallon apple juice
• 1/2 cup of raisons
• juice of 1 lemon  (~1/5 cup)
• 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.