I went a little nuts this year and got my hands on as many apples recommended for cider as I could. But I'm not sure how to blend them. I think I will end up with a gallon or two of each of the varieties I snagged.
Which are: Dabinett, Ashmead's Kernel, Arkansas Black, Hudson Golden Gem, Golden Russet, Winter Banana, Northern Spy, Winesap, Sptitzenburg, Jonagold, McIntosh, plus some eating apples from my own tree.
I know I need a balance of sugar, acid, and tannin. But I'm not sure how to blend them. I can test for total acidity and specific gravity but I can't test for tannins. There are almost no aromatics in anything I have gotten.
Which are: Dabinett, Ashmead's Kernel, Arkansas Black, Hudson Golden Gem, Golden Russet, Winter Banana, Northern Spy, Winesap, Sptitzenburg, Jonagold, McIntosh, plus some eating apples from my own tree.
I know I need a balance of sugar, acid, and tannin. But I'm not sure how to blend them. I can test for total acidity and specific gravity but I can't test for tannins. There are almost no aromatics in anything I have gotten.