We hand-picked over 200 lbs. of these this year to use in a few small-batch ciders that we sold in our Bottle Shop. Crab apples are awesome, but hard to find in large quantities.
A classic American variety, and widely regarded as one of the best flavored, with a good sweet/sharp balance. This apple is used predominately to bring acid and sharpness to most of the cider we make.
A crisp red apple with bright white flesh, refreshing sweet flavor, and great apple aromatics.
A widely grown American heirloom, late-harvest apple that stores very well. Acid content changes greatly with the season, but overall a nice contributor. Aromatics generally favor a more honey/floral nose.
– A good mid-season apple. Similar to the Jonathan in acid and sugar content. Generally crisp and firm this apple presses well and is a suitable substitute for Jonathans as an acid contributor to cider. Also stores very well.
Lightly red fleshed, firm and crisp with high acid and sugar content. Presses and stores amazingly well. We love this apple.
A tart small mid-season apple, great for acid and sugar content. These smell very nice.
Another great apple for acid and sugar content. Another favorite of the press team.
A mid-sized late-season apple named for its banana-like aroma and flavor.
Sweet and sharp.
Sharp and astringent with russet flesh (think sandpaper). Great for cider.