My old laptop died taking all my recipes with it. I Think it was something like 12 heads, zest of 5 lemons and juice of two, 1.5 lb of sugar in 5l of water (which when made in 15l batches strained and filled a 3gal carbouy, and then 3x demi johns after the primary). But I definitely boiled it for ~15 minutes, then cooled it and strained it into the fermenter. Pretty much every recipe I find on google though just put the ingredients in boiling water to kill the yeast then puts the whole lot into a big fermenter, only straining the ingredients out later. Who's right and what's best?