MODS: This thread should be moved from Winemaking to the Cider forum.
I often heard that Transparent apples are not good for cider but nobody says why. I have access to tons of them and an sorely tempted to use them. Anybody want to talk me out of it?
Am I right in remembering that White Transparent apples (I assume this is the same variety) are exceptionally tart and sharp?
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