« on: February 05, 2011, 07:06:10 AM »
I have made two batches of cider last fall, a natural dry and one ever so slightly backsweetened. They actually
are turning (3.5 mths old) out better than I had anticipated. In preparation for next fall, I would like to blend and
press my own cider. So, I would appreciate any advice, comments or data concerning blending ratios, apple
varieties and any other pertinent info. I'm located in central WI and Door County has numerous orchards, which
makes apple retrieval fairly easy. As a result, I wold not be interested in cider apples grown in England or Zimbabwe.