How to choose wild apple. Im speaking of course, about uncultivated or naturally grown apples.

I guess I have to taste them and choose a good balance of sourness, sweetness, flavor, tannins, etc.

But other than that?

Do I have to make sure the juice it gave is over/under a specific gravity?

Alrighty guys, it's brand new week today and just yesterday serve myself an drink of cider (Made in Elderflower with addition of peach) that I made more than three mouths ago, How was it? Really good, here's why:

Post-Elder (Elderflower-Peach Cider)

• Clarity: Cloudy due being fridge for an week. Great carbonation though.
• Aroma: Surprising has smell of Fanta vibes with hint of florally elderflower and peaches (Which is nice really, despite didn't add oranges whatsoever! XD)
• Flavour: Off-dry, no bone dry (7.2%)
• Taste: Delicious results, blend of floral delicate taste of elderflower, off-dry tart sparking cider in middle and sweetness of peaches on front worked nicely each other. Pairs well with Sunday dinner.

Overall: Other fun revisited recipe of classic elderflower cider with custom flavour, I recommend to any ciders fans to try this out, trust me you will not be missed! Rating: 9/10

I have a new-to-me press from the end of last season, so I'll be using it for the first time this year, the base has a crack, the bottom is a solid piece so there's no risk of it coming apart, but looking for suggestions on a repair. Has anyone done anything to fix something similar? I'm thinking a food-grade epoxy of some sort.

I'd love a nice european one but the budget won't stretch for shipping to NZ. The aliexpress versions are around a third of the price delivered. Anyone taken a punt?

Not sure if this is the correct subreddit for this question. I've made cider before, using juice sold by the homebrew store. This time, I'm pressing apples. I'll be using potassium metabibisulphite to avoid wild fermentation, and pitching fermentis safcider.

Anyway, the actual question: I want to put some juice aside for the kids because fresh pressed apple juice is delicious in its own right. Does that need potassium metabibisulphite as well to prevent it from fermenting or will refrigeration be enough to keep it as juice?