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.