Originally Posted by Joe_in_CT
Macintosh apples must be lacking something.
They don't seem to be associated with hard cider very often...
I think it is the tartness. Macs have a lot of acid even after the first hard frost, and if you are not willing to backsweeten I could see where the cider would be to tart. My first cider ever was with macs, I back sweetened with brown sugar and it was fantastic!!! MY dad also has carb apples, yellow transparent apples, pears, peaches, plums, cherries and apricots so I have no shortage of fruit options