brewvandal
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- Joined
- Nov 1, 2012
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I'm heading to a local orchard this weekend to pick up a cider that consists of browns, Kingston black, dabinette, michelin, and Harry masters jersey apples. I've made a few batches of cider made from regular eating apples but really know nothing about making a traditional cider. I'm looking for a good recipe involving these apple varieties. Thanks in advance for any help.