I have 3 producing trees this year. 50 percent taste like Gala apples 25 like granny smiths and the other 25 percent are bitter cooking apples with a little bit of sooty black fungus. The ones in the big bucket. Its only surface mould.
probably 45kg altogether.
Should I add bitter apples to the juice for cider? Will it give it balance or make it horrible. I got a press and a plaster mixing whisk to pulp.
cider newbie