Mangrve Jacks Cider Yeast (MO2)

[TasunkaWitko]

I didn't see much looking through the forums - does anyone have any experiences with this yeast?

http://www.eckraus.com/mangrove-jacks-yeast-cider-m02.html

I would like to make 5 gallons of cider with this.

I prefer to keep it pretty simple - I have a good apple juice that I like to use that is pasteurized and preservative-free. I might carbonate half the batch and leave the other half still.

My main question is about temperatures and ABV.

My understanding is that the ABV is about 6% when no sugar is added; has this been the experience using this yeast? If I were to boost the ABV to 7, how much sugar would be needed to do this?

As for temperatures, it looks like this yeast will be fine in our closet, where the temperatures are about 70 degrees, give or take a couple of degrees. With autumn coming, it might get a bit cooler - say in the low 60s. I am assuming that this will still work, but possibly slower?

As I said above, my goal is to keep it simple. I am looking for a simple, farmhouse-style cider that retains some apple flavor, and it looks as though this yeast might produce just that.

Any thoughts, comments or shared experiences will be appreciated.

Ron

 

[BlackInk]

This is what I use! It's great. Pretty hardy, but I'd watch it getting under 65. If leaving the door to your closet helps keep it warmer, I'd do that. Otherwise it falls asleep (not really, but it stalls). Plus, and I know this flies in the face of low and slow, but this yeast can go quick and not need a ton of rack time.

I go 7-10 days of primary, rack it off and let it sit in secondary for 14 days, no more no less. I then rack it into a third for a week or so to let it lighten a little, but it won't clear without intervention. There's just enough yeast at this point to bottle carb. FG of 1.01 typically.

I'm switching to forced carb so I'm nervous about adding chemicals to kill/stop fermentation. If anyone else has suggestions about this yeast I'm all ears.

 

[Crash21]

I have used it and liked it pretty well.. Bear in mind I just started brewing about 6 months ago and am only on my 5th batch of which only 2 were drinkable lol.
I found it worked well at around 68 to 70 degrees.
It left more apple flavor than the Lalvin 1118 I had used before and the ABV ended around 9%.
Starting gravity was 1.09 and it fermented dry....999.

 

[TasunkaWitko]

Good morning, guys, and thanks for the comments and feedback. I'm hoping to give this a go this weekend, and will keep in touch regarding my progress.

Please keep the replies coming - I need all the help I can get!

Ron

 

[Sunward33]

Bumping this as I'm getting ready to do another experimental cider in anticipation of harvest. My friend has an orchard and I want a solid recipe in place before working with his apples. Wouldn't want to screw up something you only get once a year
I've been disappointed with M2 and Epernay II. Was thinking about trying mangrove and notty. Curious to hear about your results.
:rockin: