this variety is a 'baking apple'... Only for apple sauce or pies
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Well, maybe it could work. My ex girlfriend was drying many apples in South of Austria...
Maybe one day. When I finish the clay oven. Using electricity to dry apples seems wasteful.
A dream would be to ferment the apple (from all over the garden) into clear, sweet, fizzy, hard apple cider.
...It's quite the process and I don't have the facilities to do it hygenically sound enough...
I don't drink alcohol so I would prefer vinegar or food. You can also make brandy...
The alcohol content would be very low.
You'd have to drink liters to get drunk.
Anyways, I respect that; I rarely drink myself.
The low alcohol content would be a result of a low percentage of sugar in apples or?
clear, sweet, fizzy, hard apple cider.
If it's sweet, the sugars haven't all been metabolized.
Fizzy kind of means the same - incomplete fermentation - the drink is still fermenting in bottle. (Like Champagne or Federweißer)
Clear, fizzy and sweet is kinda impossible at the same time (at least not in a 'natural' process). It's kind of a joke, but it's kind of also the drink I would like to produce.
I have read two books on this stuff, but never started brewing cider 😅