Sanitize everything that will come into contact with your cider.
Heat ½ gallon of apple juice in a pot on medium heat, do not boil.
Add the brown sugar and stir to dissolve, then remove the pot from the heat.
Put the cinnamon stick, cloves, and raisins into the empty one gallon brewing jug.
Use the funnel to transfer the warm cider from the pot into the one gallon brewing jug. Allow the warm cider to steep with the spices for about 20 minutes.
Top off the jug with the remaining ½ gallon of apple juice, leaving 2 inches of headspace at the top of the jug. You will have a bit leftover apple juice.
Cap the jug and shake to combine everything.
Use a thermometer to check the temperature of the juice in the jug. When it has cooled to 90°F or less, you can add ½ package of yeast to the jug (doesn’t have to be exact). Store the opened package with the remaining yeast in the refrigerator for later use.
Cap the jug again and shake vigorously for about a minute or two to aerate the yeast.
Attach the airlock to the rubber stopper if you haven’t already, fill it with water to the fill line, then place it firmly on the top of the jug.
Put the jug in a cool (not cold) place out of direct sunlight to ferment. After several hours, or overnight, you will start to see bubbles forming in the jug and airlock.
Allow the cider to ferment for 3-4 weeks, until the bubbling in the jug and airlock has stopped.