I'm absolutely Donald Ducked after chopping, scratting, and pressing for 6 hours yesterday and a couple today.

I now have around 75L of the good stuff in various vessels.

The variety is Dabinett, which I have subsequently realised is a pretty high pH - I measure 4.4pH, so I plan to add Malic acid to to a sample I have and extrapolate up from there. I would roll the dice but honestly it was tough work.

Fingers crossed!

Specifically getting it shipped to Knoxville or Nashville.

Bought a garden shredder this year for brilliantly cheap, only issue is that it makes the job so easy I may want to buy a larger press.

We are the truest of true beginners, having made a single batch of hard cider 6 or 7 yrs ago … now wanting to try it again. Just picked approx 4 bushels of Jonamacs from our own 2 trees. Also have a MASSIVE bounty of an unknown variety of nice crabapples (mid-sized DARK burgundy & somewhat tart). Might these combine to make a decent cider? Any recommendations for other varieties to add (must be obtainable from a New England, USA grocery store)???