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This yeast strain has a wide fermentation temp range 59-77 degrees F. I would put it in the closet waist high if possible. It will be a little warmer there. The process of fermentation will increase the must temperature, this is normal. I think this would be called a exothermic reaction. So you...

Perfect, thanks

Pretty wide range of temps for this ale yeast. Anyone gone on the lower side to do a cider? I have a ferment chamber so I can peg the ferment temp. Going to do 5 gallons of 3 gallon Motts, and 2 gallons trader joes spiced cider. No preservatives on either.. Any comments would be awesome...

2952+10=2962. Keg carbed and bottled...

Sounds great...

Me and a couple of friends just finished our first try at Graff. We used Brandon O's receipe. 8 gallons of Motts AJ from Walmart and 2 gallons of wort. We pitched Nottinghams dry right on top of the must/wort. Added yeast nutrient and fermented @ 68 degrees in chest freezer chamber. Fermented...

I have bought twice from them, SS ball valve igloo cooler set up with bazooka tube mash screen, and a SS valve for keggle. Quality and price good..

Look at bargain fittings.com. They have what you need and it is reasonable and quick shipping... Hope that helps..FBHB

Edit, 51,397...

Just finished 5 gallons of Holiday Hard Cider, and 10 gallons of Brandon O' s awesome Graf =50,283

Cool, thanks

Got it.., decided to leave out the cranberry and go with spiced unfiltered cider from trader joes...

Thanks for the reply..

Costco has great juice, and it is reasonable...

I have a quick question, does pectin in cranberry juice affect yeast during fermentation? I was going to do a 3 gallon apple juice/ 2 gallon cranberry juice cider. The only other ingredient in the cranberry juice is asorbic acid, which I know is ok. Thanks in advance, FBHB

Yes the yeast would chew on the sugars/sweeteners you added and create co2, the question becomes how much is too much.. You could do 1 oz. sugar to every gallon for carbing and use artificial sweeteners for taste... Or kill yeast, sweeten with apple concentrate, keg carb, or carb tabs for...

Once cold crashed you should be good on the referment. What yeast did you use?

You could just back sweeten. Take a small jug of store bought cider or apple juice, freeze it and then take it out of the freezer, remove cap and turn upside down. This will yield pure apple sugar from jug. Take concentrate and add to batch or glass until desired sweetness is reached ...

I will have to try the Zombie....I'll keep you posted on the cider , I got the green light to pull the apples...ttyl..

The batch mentioned above was my first full 5 gallon and it was simple and straight forward. So for the next batch I might spice it up in the secondary a bit. Thanks for the reminder... I was even toying with the idea of a cyser.....mead with cider...