Good afternoon, guy!
I've been planning to make a specialty cider and have been looking into "28B. Fruit Cider" of 2008 guide or "40B. Cider with Other Fruit" of 2014 version.
One thing I don't really get is what is it... Does it mean that I have to use apple juice as primary source of sugar and other fruits (like apricot) for the taste, or can I just use apricot juice and still call it an other fruit cider?
If I have to use apple juice, what proportion is appropriate, like 51%/49%? I'm asking it from BJCP point of view. If I eventually make something worth drinking, and enter it into one of the competition, I don't want to be disqualified. :)
Sorry if it is a dumb question.