Experience is a great way to learn right? So after 6 years of cidermaking, I tried pressing scrap apples from someones tree. Unknown variety - probably red delicious or macintosh, but I'm sure it is a single variety. The juice was sweet and tasted good, though the cider from my local orchard tastes much more complex. Now that it is fermented out, BLAHHH. It is just very uninteresting, little flavor or aroma of anything that was once apples, and I'm used to very dry cider but this is like alcoholic water. Pretty uninspiring. I think it needs to be doctored up and brought to a party.