So I was planning to gift some homebrew over Christmas, but after sampling my first cider (still Musselman’s, fermented with Nottingham for a month at 65-70 degrees F), I’ve caught the cider bug.
My question: let’s say I do this again and then bottle it in 22 ounce bombers with priming sugar. Would it be tacky to give it to people dry and put suggestions on the label about sweetening it themselves with honey, unfermented cider, etc. when they pour a chilled bottle?