WVMountaineerJack
Senior Member
- Joined
- Sep 5, 2010
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Our local orchard is done selling this weekend, got a few bushels of Winesap and Goldrushes. The Winesaps have an almost peach/apricot aromas while eating them. The Goldrush acids are already starting to drop a little. I think we are going to let these guys rest in the basement a while, maybe a Thanksgiving cider making project, by then they should have dropped acid levels a little and even loose a little water to our dry basement. Need to go out and see if we have any crabapples left to add just a bit of tannins to this future mix. WVMJ
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