Sweet and tart apples are needed to create apple ciders at home. Perfect blends of these two are required to make such ciders. Most of the recipes from the mills are guarded as secrets. The ratio of the blend of the two apples should be in the order of 2:1. you have to maintain that ratio and you can use more varieties to make the cider more complex and have a different character.
It is like making wine. Without adding any sugar the freshly pressed apple cider is fermented. With the starting gravity of 1.040 and 1.050, you can get dry cider of 4.5% to 5% abv. To become successful in this creation you have to use the fresh pressed cider without any further treatment. This is the secret of success. You can purchase cider in the super market. These will not rot without fermenting. The next thing is the type of yeast that you select for fermenting.
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