I just tapped a keg of cider I made and it turned out pretty well. To be honest, the reason I made cider is that my brewery is in my garage and it's just too dang hot in August in Louisiana to brew in there. For a recipe I used 10 quarts pasteurized apple cider with no preservatives, Mangrove Jack M02 cider yeast, and nothing else. OG of 1.047 and FG of 1.000. Fermenter at 68 degree F. Natural carbonation in the keg. What other variations of this have any of you used? What other flavors are complementary? Thanks.