Newbie here. Making hard cider for the first time from some apples my mother couldn't finish from an apple picking. My fermenting experience so far had been 2 gallons of peach-flavored white wine that ended up a bit sour (made for a tasty cooking wine though).I'm reading these recipes, and all of them are telling me to add granulated sugar or some other on top of the mashed apples. Is that really needed? What will happen if I don't add extra sugar? via /r/cider https://ift.tt/2zntcJ5
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