Mangrove Jack Pear Cider - Sunday, September 3, 2017.

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23 Litres in a Carboy

I am just following the instructions that came with it. Boil corn sugar in 2 gallons of water to sanitize it, then add to a sanitized carboy that has room temp RO water already in it. Temp may be high so add yeast when it cools to 68 F.

Left it in the carboy for 3 weeks. Added 1/2 of the back sweetener and all of the flavour packet at kegging time. Cleared fine, but not bright. Tastes pretty good.

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