And, just to top off the discussion, decent cider (or 'cyder') requires
specific apples, bred
specifically for the purpose, the best being "bitter-sweets", with
adjustments if needed from
"sharps" or "sweets". My own collection includes Improved Redstreak, Brown's
Thorn,
Brown's Apple, Foxwhelp, Sweet Coppin, Yarlington Mill, Tremlett's Bitter,
Shoener aus
Hernhutt, none of which are fit to eat (or cook with).