JulianDave
Active Member
I'm sure I'm not the only one that's noticed that the blossom end of most apples is sweeter than the stem end. At least with many of the store bought apples I've tried.
I wonder if anyone ever used that fact to make a cider using only the sweeter ends. You'd obviously need a good supply of apples and some time on your hands. Or would the result not be much different than freezing/thawing the juice to make a concentrate that way?
I wonder if anyone ever used that fact to make a cider using only the sweeter ends. You'd obviously need a good supply of apples and some time on your hands. Or would the result not be much different than freezing/thawing the juice to make a concentrate that way?