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We have eating apples in our garden and wild apples are available in Priory Wood, about a kilometre away. Most of these wild apples are quite eatable, though none are really outstanding. But about 100m from our house is a wild apple which drops small fruits, maximum diameter about 50mm, most a lot smaller. the tree starts to flower early, has a long flowering season and is pretty. It also flowers and fruits prolifically every year. In part this may be caused by its position: to one side it has a concrete area, beneath which it will be permanently damp and to the other is a ditch which is filled with water.
One day in 2016 my wife tried one: it was hard, astringent and sharp. But as well it had incredible flavour - more than any other apple we have tried. So I picked up some and made them into vinegar. It was the best apple vinegar we have ever tasted. So this year (2018) we have made excellent cider using them.
Making cider is not difficult. True, there are things thatr can go wrong but if you press apple pulp to extract the juice and leave it in a suitable vessel so air cannot enter and carbon dioxide can escape, the wild yeasts present will start to ferment the sugars and you should get cider. There is a lot more about cider-making on Andrew Lea's www site
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