Need a good apple combo

[ciderjunky]

I'm starting my first batch of cider and want to know what a good combo of apple types would be for a tart dry yield. And also roughly how many lbs for a one gallon batch. I'm juicing them myself.

 

[LeBreton]

My juicer gets about 1 gallon per peck, sometimes a little over. For tart apples, check your local area for apples listed as 'cooking' or 'culinary' varieties, as opposed to the everyday eating/dessert apples, although they can also bring something to to table.

IMO, most antique apple varieties will make better cider than modern apples.

 

[ciderjunky]

So apples such as granny smiths and Macintosh would work better generally.

 

[Pickled_Pepper]

peck

of pickled peppers! woot!

haha...it's been a long day.

 

[LeBreton]

So apples such as granny smiths and Macintosh would work better generally.

Granny Smith, yes, I'd definitely call that a cooker, but McIntosh is pretty low in acid, at least around here, putting it solidly into the dessert category. It's rather bland in flavor post fermentation, but can add some nice aromatics to a blend.

of pickled peppers! woot!

haha...it's been a long day.

But a peck of peppers weighs less than a peck of apples, so watch your conversions when making Pickled_Pepper cider.

Wait, what were we talking about again . . . ?

Time to open a brew my friend!

 

[Pickled_Pepper]

Time to open a brew my friend!

Way ahead of you. I plan on floating this keg before the night is over.

 

[slacker1]

I once made a batch using one third Cox's Orange Pippin, one third Russet and one third Courtland. Ended up tastin like a fine riesling. Did it in a demi-john however and forget how many bushels I used. I'm sure there's a formula out there if you google it.