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I've read that contact with raw iron will make cider turn a dark (often described as black) color. Everying I've seen indicates that other than the color it will behave just like any other cider. My guess is that the grinder on your press isn't painted or otherwise finished and that's what...

I've read that crabapples (up to 30%) add nicely to the flavor. I'm still fermenting my first batch, so I can't offer any firsthand knowledge.