In the fourth installment of this series is my first unique cider recipe, loosely based on some of the ideas in Mary Izett's book Speed Brewing . I'm calling it CRAVE, which stands for: Cinnamon Raisin Apple Vanilla Extract (actually it's bourbon vanilla bean paste, but CRAVBVBP didn't really roll off the tongue) The recipe is: Two 64-ounce jugs of pasteurized apple juice without preservatives 1/2 cup of dark raisins, chopped up 1 cinnamon stick 1 teaspoon of bourbon bean vanilla extract paste 1/8 teaspoon of yeast nutrient 1/3 packet of Safale S-05 American Ale Yeast The process to brew it: Put the raisins, vanilla bean paste, yeast nutrient, and cinnamon in a small pot with enough water to cover them. Boil them for at least 5 minutes to extract flavors from all of them. While they're boiling, sanitize a 1-gallon glass jug or other fermentation vessel, a funnel (if needed to get the liquids into the fermenter), and a strainer. Strain the ...