Showing 13–24 of 54 results
Astringent and fruity pear with good acidity. Yellow green fruit that doesn’t rot as quickly as many pears. Tree is of medium vigor
English. Now considered almost the “standard” bittersweet apple for cider, reliable in every way: good yields every year, excellent tannic juice. Trees are weak cultivars and need care in early years to reach maximum potential.
Not the small British apple traditionally known as Foxwhelp. The variety as commonly found in N. America is a large eraly season bittersharp apple. Lends excellent sharp juice with some tannin to early season blends.
Small, deep red French bittersweet variety. One of the key apples used by cider mkers in Brittany (along with Kermerrien and Marie Menard). Rich, butterscotch juice. Productive tree, Sweet and mild tannins. Keeved cider absolute must
Tasmanian heirloom dessert apple. Juicy, fresh acidic apple with clean aromatics. Productive tree. Deep, purplr-red apples seem to hang forever on the trees. Useful acidic and aromatic addition to cider that is available nearly all pressing seasons (early, mid, late) making it an ideal apple for orcharists needing acidity and freshness to offset high pH bittersweets.
Vigorous tree with large, globular fruit. Juicy and astringent. Fruit goes soft rapidly
Heavy cropping tree. Green fruit keeps well. Good quality juice is tannic and acidic
American. Excellent juice quality. Very flavorful and hits the key high notes for sweetness and acidity. Delicious eaten fresh and coveted by cidermakers
High acid low tannin fruit makes top quality perry
American. Rich apple flavor, with high sugar and acid content. Thought by many to be the ultimate American expression of a cider apple. Thick, syrup, dark viscous-oil juice.
Classic English bitterweet. Mild tannins and sweet juice. Apples ripen with a thin white film that makes them look pink and remarkably beautiful. Almost the perfect bittersweet apple.
Small midseason pears on an easy-to-manage tree. Good quality juice low in tannins