Kate Connally wrote:

> Well, I have the opposite problem, sort of. Tons
> of apple cider but all of it made with mostly
> golden delicious (which is a misnomer afaiac). I
> wish I could get a pure MacIntosh "varietal" cider.
> I have found it on rare occasions in the past but
> almost no one makes it. When I'm in Vermont I can
> get great cider which is mostly MacIntosh. But
> here in the Pittsburgh area it's most bland, sweet
> varieties like golden delicious that are used. I like
> a nice sweet-tart cider. Sigh!

Once again, life imitates rfc. I went to Delicious Orchards
today. Whenever I mention that place, people remember
their apple cider donuts. They press their own apple cider,
so I know I can always find it there.

Today I walk in and there's an apple cider display near
the door where it usually isn't. They are advertizing the fact
that they now also make Tart apple cider. Wow, how weird
is that, I never even thought of it before this thread. Of
course I picked up a container, it really is superior in flavor.

Wandering through the place, I wind up in earshot of some
manager explaining something to a customer. Loud voice,
he explained how they don't make cider from the drops, and
if you hear about salmonella from cider, it's because of the
drops blah blah.

It's like rfc come to life. Scary.

nancy