I found some crabapples and want to know anyone's experience on using crabapples with other apples in a cider pressing.
How does it change the flavor?
In what ratio/percent of apples do you use them in a normal batch of cider?
Any info/experience is appreciated.
How does it change the flavor?
In what ratio/percent of apples do you use them in a normal batch of cider?
Any info/experience is appreciated.