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.