Has anybody experimented with blending different varieties of apple for "hard cider"?
Locally I have an apple variety called "Blenheim Orange" and also an unidentified cider apple. Using just the cider apple produces a very vigorous fermentation even at 20°C but the result is pretty bland. The B.O. apple ferments much slower and unpredictably but produces a more interesting flavour.
I'm trying a blend of the two this year and just wondering what success others may have had in blending eating / cooking apples for cider making?