I just picked up 4 gallons of cidermill fresh non-pasteurized/non chemicalized cider. 2 gallons of it 100% honeycrisp (at $13 bucks a gallon) cider.
I'd like to end up with a fairly nice hard cider, that kinda highlights the tart sweetness of the honeycrisp.
The only ciders I've only ever made has been apfelwein, so I'd like to do something special with this stuff.
Any suggestions?
I'd like to end up with a fairly nice hard cider, that kinda highlights the tart sweetness of the honeycrisp.
The only ciders I've only ever made has been apfelwein, so I'd like to do something special with this stuff.
Any suggestions?