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["Alan Haigh" <alandhaigh@gmail.com>]

Are we talking about serious cider or "sweet" fresh cider.  I am no master of traditional cider making, meaning the hard stuff, but most varieties of crabs will add tartness.  We use Hyslop here for the purpose as well as Siberian which ripens later.  Ripeness date is something you should probably be looking at.

 

To my taste, nothing improves sweet cider more than some fresh lime or lemon juice and I've often wondered why local producers don't experiment more with blends.  Fresh black currant and apple juice is the best tasting elixir I've ever had the pleasure of experiencing so the preceding sentence was not quite accurate.