ciderkin or pomace recipes?

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dirtysteev

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apples are in and we are saucing and canning. lots of pomace left over that we cooked down again in water and made ciderkin. now we want to brew it but cant decide to between using the ciderkin as a base for a mead/cyser, or adding it to store bought cider and using that for a base for a hard cider. any suggestions?
 
ciderkin is the juice from the second pressing of the apples. it is a weaker cider basically, with less flavors and sugars.
 

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