Back to the same recipe as TC#02, but this is a 10 litre batch (albeit split over 2 demijohn fermenters).
So, 1 litre of apple juice brought up to 80C, steeped with 8 tea bags, split between the FVs. Three more litres of apple juice into each FV, and 1 litre of cranberry juice also split across the FVs. A slightly elderly pack of Windsor was also split across the FVs, and a teaspoon of yeast nutrient into each. When fermentation has died down, I’ll add another litre of apple juice into each.
When bottling time comes, I’ll combine them into one bottling bucket and prime as normal.