Originally Posted by dinnerstick
what about making cider! i love my dry sour apple cider, i get 'horse apples' (sour and barely edible) from a neighbor, add about 10% dessert apples to get the gravity up to 1.050ish and make a carbonated dry cider, 6 months later it's wonderful
I was going to suggest the same thing - add some sweet apples - almost all good cider is a blend of bitter and sweet apples. I decided against a cider because it'd just disappear in an hour tops - apfelwein will probably last longer
No idea how a strainer attachment works because I did mine with a muslin bag and a chopper - but I just put this on the other day - I used just over 3/4 of the apples in the tub http://www.homebrewtalk.com/f25/apfe...apples-262718/
Other than that just measure the OG to scale it to what you want. I didn't take my OG because I didn't want to fiddle once it was in the demi john and I'm forgetful. Took about 1.5 hours so not difficult at all mate! Go for it, and if it's good, you'll have time to prepare for next year's.
Some info too - the apples in your back garden arn't likely to be a "type" like you purchase at a supermarket - they're like dogs in the way that they're cross-bred, hybridized and impossible to keep track of. Mine were powdery and resembled Pink Lady apples - if you really fall in love with what you make, try and find the apple closest to it.