Cider from cooking apples?

**SarzWix** · 21-02-2010, 06:40 PM

If you could get hold of some eating apples too, or, some pears to add to the mix that would be better than extra sugar. The best cider usually comes from a blend, unless you have one of the rare trees that makes a perfect single varietal cider.

**sandspider** · 22-02-2010, 11:01 AM

Thanks Sarah, good idea - I prefer pear cider anyway

Giles

**StephenH** · 13-04-2010, 10:12 AM

You can make cider from any apples, though it might be a bit unbalanced made from a single variety.

Two years ago, I made a few gallons from what I think are James Grieve, a dual-purpose apple. It wasn't up to much, but it was drinkable. I re-used the pulp, beefed up with some minced sultanas and sugar to bring the O.G. up to about 1080, to make apple wine, and that was FANTASTIC!!!!!!!!

**WrexTheDragon** · 20-04-2010, 01:02 PM

I make mine with a mixture of eating apples and about half cookers. Not much taste with eaters on there one. Cookers do give it a better apple taste.

I did try a cider apple once and they are far more bitter than a cooker.

**ohbeary** · 24-04-2010, 11:09 PM

If this old and broken bear may say, good cider needs a blend of sweets, sours and bitters, we can get around this if proper cider apples are not available, 60% eaters, 30% cookers(preferably Bramleys), 10% crab apples and a touch of malic acid.

**sandspider** · 25-04-2010, 11:27 AM

Thanks for the suggestions, still reading this thread. If I can just find a decently priced apple press I have lots of plans on how to use it!

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Cider from cooking apples?

Cider from cooking apples?

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