Recent content by John_Smith

Do you know offhand what varieties are available? And where abouts is this orchard? In the unlikely event its near south east queensland I'm down for 100+ kg, group bulk buy or not.

Champagne yeast makes a very dry cider. At the end of primary fermentation, there is almost no residual sugar so basically all you can taste is the malic acid. Eventually this will mellow out and some of the apple flavour will return. You could add lactose to restore some sweetness but since...

Ditto. Any suggestions for a source of cider apples (or preferably juice) in the Brisbane area would be greatly appreciated.