Experience with Hard Cider from Crispin (Mitsui) apples

[Rowdy123]

As a newbie to cider making can anyone comment on the suitability of Crispin apples for cider - I have a lot this year. I also have a fair few Cox and Bramley. The only comment i've come across is that they should be blended with a sweeter variety (would Cox be appropriate?). I presume I'd need to add tanin (or some crab apples).

Thanks

 

[doublejef]

Post just to keep It in mind.
I will have a look in my books and give you some feedback once done.

 

[MarkKF]

I love Crispin, to eat. It's my wife's go to for pies. They are huge apples at our local orchard. I'd love to hear what you juice yield is (pounds apples for gal. juice) and how it comes out fermented.

 

[madscientist451]

I tried it a few years back, the cider came out too acidic for my taste. Use it 10-20% in a blend.

 

[Rowdy123]

Thanks, I might try a batch without blending and leave it to see if the ML fermentation will smooth it out. Soon be picking but may store them for a while to help reduce the acidity a bit.