I don't have any experience in actually making cider other than dumping a couple gallons of Louisburg cider into an old Mr. beer fermenter and pitching some ESB yeast on it only to let it sit there for too long because I was lazy and it got bad. I have had some good cider experiences recently.
I have a friend who gave me some Crispin cider which may get a bad rap because they are owned by Miller-Coors. It was called Browns Lane and I believe it was imported from England. I was very skeptical but as soon as I tried it I noticed it was dry and finished with a nice touch of Brett which actually made it taste like hard cider instead of some apple beer. I couldn't believe it. It's been hard to find at some of the local good beer stores but the larger ones tend to carry it. Being owned by Miller I expected it to be easier to find but most good beer stores only carry bad examples of cider so I've had to go to the large good beer stores in order to find it.
Also, about a month ago I listened to an episode of The Sunday Session on The Brewing Network in which they interviewed Drew Beechum Who gave some good suggestions on how to select apple varieties.
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