Apples for cider

Hello Domi. You are right because for me, I can not eat that apple, I eat the apple but not to drink, though, but be patient to have a good cider, you must wait for its natural fermentation assess its quality, these apples are apple cider only. We appreciate it even better when you press them and put them in bottles, which are still very good farmers, thank you for your comment on this shot: 3:

Hello Gena, yes, I also think that's what I would do now ... people do not understand how I feel, as regards this shot, they are mountains of cider apples waiting to be pressed for some of them, they are "rotten", as for the noble rot grapes, cider better, thank you.

Re, what are their names, apple cider, used especially for making cider, they have the distinction of being rich "tannins" very protein, acidic and sweet but mostly juicy apples with different "mouth" lots of orchards exist in Britain, everyone in the apple, they are not the same sizes but they are the same, more or less large, I would add that we must wait a good year to let naturally see fermentation bottles tightly closed before eating but if it is "pressed", they can consume the output of the press, thank you for your nice comment and for the very first in this photo. : 3: