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I am using Mangrove Jacks Yeast and they say their cider yeast imparts more fruit flavors at higher temps. Their optimum range for their cider yeast M02 is from 64-75 but can operate from 54-84 according to their website.

No apples this time of year unfortunately... I am though going to go to an orchard about an hour away from me this coming fall and have them fill up two of my fermenting buckets. Definitely will take advantage of living in Virginia

I'll keep you guys posted on how low the mangrove jacks goes.

So I added yeast nutrient and energizer, hit it with my sanitized paint mixer to get it all blended and pitched the Mangrove Jacks Cider Yeast M02. I think I'm gonna let it fully ferment, throw it on secondary for like a month and backsweeten with my homemade concentrate I'm making with the...

So i went to the store and picked up some 365 organic cider (pricey but convenient) and decided to gravity test the cider first before adding it (I'm learning). Found out my problem, the damn fancy ciders come in at 1.075 to begin with. No wonder I'm at 1.082 after a pound of brown sugar. So I...

Thanks for all the input everyone, I think I'm going to do two things; 1. add another 2 quarts / 1/2 gallon of apple cider, I've got 5 gals in a 6.5 gal big mouth bubbler so I figure I have room 2. pull it early at about 1.01 ish FG and then hit it with potassium sorbate

Cool, thank you... I kinda felt that way, just trying to get a consensus.

So I added a bag of light brown sugar to my apple cider thinking it was going to be needed to up the gravity to get to 1.06. Unfortunately ish, I bought better stuff than I thought and my OG is at 1.082. Any suggestions as to what to do. I am using Mangrove Jacks Cider Yeast and plan on back...

I just bought the last 2 gals of Musselman's from Walmart in the DC region of Virginia. Had to use Trader Joe's fancy $3.99 1/2 gal stuff for the other 3 gals. Next year I'm jumping on the Musselman's early. I went to 4 Walmarts and I got the last of their stock till next season.

Question, has anyone back sweetened a beer in a cold carbed keg with wine conditioner? I brewed my second Brewers Best Extract WitBier recently and left it on primary to long I think. It seems to have less of a smooth mouthfeel and its not as sweet. I have backsweetened cider in the keg...

The wine conditioner I back sweeten with is a sweetener and stabilizer all in one. Made from liquid invert sugar (a non-fermentable sugar) and potassium sorbate (to prevent renewed fermentation). Additionally I'm pretty sure the mangrove jacks is a bottom feeder, so I've racked most of the...

Using the Musselmans as a base? We are kegging so are not limited by what we backsweetening with..

What kind of apple juice did you use? I'm thinking of trying Musselman's unfiltered from Walmart for my initial 5 gallon base. $20 verses the tasty looking unfiltered Trader Joes refrigerated stuff at $40 for 5 gals.

With 4.5 gals I'd say .25 to.50 of a can for semi Sweet. However when you freeze a full 2 quarts of a juice of your choice then take off the cap and turn it upside down and collect the syrup that comes out. It is even more concentrated than the can stuff, it's supposed to blend better. I haven't...

I just cashed my 1st keg of Graff. I also followed the recipe to a T. However mine took quite a while to mellow out and really get a good flavor going. I added apple flavoring to mine and let it sit in my keg for months. After that is was a beautiful really tasty cider/beer with a good kick to it.

My question is about the 2lbs of coconut? Are you talking about dried shredded or cans of Coconut milk or cream? Just curious... As far as back sweetening try a can of frozen concentrate juice of your choice, in my experience that type of juice seems to mix well and not pool in the bottom of...

Plus 5 gal going into my Corny Keg, +5 = 3274... :ban: That's about 176,796 12 oz bottles...