We are about to start fermentation trials with Gala, Fuji, Granny Smith, and Pink Lady apples. We will ferment each apple on its own for single-varietal results, but will also try a couple combinations together.
Would love to learn from others who have had experience with these apples about your best practices to get the most out of the fruit: prep, fermentation and finishing protocols; yeast and additive recommendations; juice blends and %s; description of outcomes; etc.
Also of interest, recommendations for best in market examples of ciders using these apples really well. Would love to taste their ciders for comparison. Excited to start celebrating some new-to-us fruits!