Wednesday 26 May 2004 2.46pm
I was only joking, Jan. (I'll try anything to get you into cidermaking).
(From the very little I know after snatching the odd 5 mins here and there to read my fool's guide to cidermaking) you can use any apples at a pinch, but most eating types don't have the requisite bitterness to make interesting cider - apparently (which, I'm guessing, is what Thermales is referring to above).
Having said that, there's a lovely Thatchers' cider that's made from Cox's apples, and apparently you can always add some crab apples into the mix if you have predominantly eating/dessert varieties (or so my book tells me).
There are traditional cider apples, but apart from a handful of varieties (Kingston Black, Stoke Red, Dabinett are ones I can remember off hand) people usually make cider with a mix of types, even when they only use "cider" apples.
But (here's the pressgang coming), the only real way to learn is to COME AND JOIN US and make some cider. Thermales, do you realise that (if we could twist your arm into joining us) you could hold the dubious honour of being the only one to have actually made cider before? That would give us some (much needed) ability to talk the talk.
...there's plenty more c**** in the cup.