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So I went to my lhbs today... I talked with one of the more knowledgeable staff members about using a ten gallon cooler as my mlt and she recommended not to use one. She said they're not food grade (not what the description of the cooler says) and that you shouldn't use one because you can't...

Would it be better to backsweeten with splenda, or more fresh cider? 3/4 cup corn sugar? or 1 cup corn sugar? The last two beers I made used 3/4 cup and even after a month they still aren't carbonated as much as most microbrews I've had. But then again... I don't want to blow any lids...

So I have 5 gallons of fresh pressed, un-pasteurized apple cider from a local apple farm. 3 parts Rome, 1 part Golden Delicious, 1 part Gravenstein. I also have 4oz of mulling spices and 3 pounds of Trader Joe's desert mesquite honey and one packet of Red Star Pasteur Champagne yeast (what...