I picked about 10 pounds of crabapples at my in-laws. My town is having their annual "Cider Days" and they've got presses for use and apples for sale.
My plan was to add crabapple juice to taste with other fresh pressed apples for some fermentation experimentation.
My question... should I press a mixture of apples or try just one variety? I have really come to love honeycrisp, but having very little knowledge of cider leaves me with questions and uncertainty. I like tart as opposed to overly sweet (which may be a downfall to only using honeycrsip
All my previous ciders have been from what I would assume to be a mix (store bought organic pasturized cider).
What you veteran cider makers say? Just use a mix of cheap apples and crabapple juice or what?
I'm planning on doing one big 5 gal batch along with 3 other 1 gallon batches. That being said I have 3 yeast options: montrachet, lalvin 71b-1122, Lalvin 1116-K1V. For sure one of the 1-gal batches will be fermented with german hefeweizen yeast.
What apples and which yeast should go in the 5 gal batch in your opinion?