My idea of a good cider is the Baldwin juice that I let ferment to the point of being quite sparkling and still sweet. I pulled apples of both of the trees the other afternoon and they were jarringly astringent and cottony dry. I know they don’t ripen till later but I can’t imagine a bitter apple like that tasting good in a mix when I prefer a sweet, very minimally alcoholic, almost apple juice, cider. So the offer…
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