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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
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