North American Fruit Explorers mailing list at ibiblio

["Richard MURPHY" <murphman108@msn.com>]

Guys;

 

First, you all are right; nothing takes the place of a carefully blended cider.

But..........During my winemaking experiments, successful ones...I used Mott's 100% Natural Squeezed Juice, no potassium sorbate added. To that I added:

 

grape tannin   and  malic acid;  both really cheap, all wine making places carry them.

 

wow !  (this is 'augmentation', not cheating)

 

But... there ain't a decent substitute / band-aid for apple aroma, so, for my 2 cents, that's the most important thing to have in a cider apple.

 

Too flat, not sour enough, not sweet enough, no bite,  are easy to fix.

True apple flavor / aroma are not. Shoppeth with thy nostrils.

 

Murph