I boiled down two gallons of Honeycrisp Apple Cider to about 24 ounces. It could use more concentrating, perhaps down to 16 ounces. I started with unfiltered cider thinking I could use cheesecloth to filter out the tiny pieces of apple. Not so, I’m going to have to live with the pieces as the cider just won’t flow through nor would it go through a sieve etc. I think you should get this Vermont boiled cider as the taste is more decisive and your product will turn out better. Some of this is due to the Vermont apples having more than the simple sweet flavor of the Honeycrisp Apple!

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