Keeving: fruit selection

[Wes Henricksen]

Hi all!

Apologies re: all the keeving questions!

I have read the section from Claude's book on keeving, and have also perused the old PDF guide from cidersupply.com, but am mostly looking for variety recommendations on making my first keeved cider.  

This year my late-ripening apples include:

(a lot of) Frequin Rouge, Porter's perfection, wickson crab, 

(a modest amount of) Kingston black, dabinett, Marie Menard, virginia crab

Obviously I will need to follow pH and SG parameters, but given what I have, do any of you have recommendations on a rough blending guide?

Thanks much!

Wes

[Wes Henricksen]

Sorry, forgot to metion a good amount of golden russet too!