On the campus where I go to school there are probably eight big crabapple trees, all Dolgo crabapples (I think...). I am getting a juicer today, and my plan is to juice A LOT of these crabapples, which yes I have eaten and they are pretty good imo. They are very tart with a slight sweetness. Anyhow, the plan is to juice up about a gallon or so of Dolgo crabapple juice and then add four gallons of Motts apple juice, or a similar brand without preservatives. I am thinking this will make a nice tart cider, with more depth than the typical cider brewed from apple juice. Has anyone done this? There are also at least two other apple varieties on campus which I am considering juicing as well. I realize this is going to be a ridiculous amount of juicing, but better than spending $250 on a press. Very excited for this project to begin, may also add some clover or wildflower honey.