Our Apple Varieties

Below is a list in alphabetical order, of the apple tree varieties that are being planted our the Orchard. Apples are further broken down by there cider apple categories Bittersweet, Bittersharp and Sharp / Sharp Sweet. If you don't see a variety listed that you would like planted in the orchard, or have a need for large quantities of specific varieties that you feel should have higher production; please drop us an e-mail at [email protected] we would greatly appreciate your input and ideas.

The apple varieties that we are planting do not generally include the "Sweet or Desert" category, (low acidity & low tannin). These apples are available at many existing orchards and are considered eating or desert apples. Please note however that many of the varieties that we have planted also have a high sugar content and should be considered for multiple purposes. We have included some juice data on many of our varieties that we believe is from reputable sources. This data will give you a ballpark idea of what to expect from these apples. Juice data varies from year to year and location to location. You should only use the data generated by the cider that you are using to make blending decisions.

One final note, apple varieties listed here that have the unique characteristic of being "Aromatic" are labeled as such. Aromatic in this context has no relationship to acidity or sugar levels, but refers to the wide ranging aroma and flavor components found in these varieties. This is where you can make your cider shine with its own special flavor.

Bittersweet (Acidity less than 4.5 g/l as malic acid and Tannins over 2 g/l as tannic acid)

Brown Snout Brix 12.0, Sp. Gravity 1.0483 pH , Acidity malic 2.4 g/l, Tannic acid 2.4 g/l
Brown Snout is a traditional English bittersweet cider apple variety having its origins in Herefordshire, UK. The flesh of the apple is white and the juice is described as sweet and slightly bitter, with notes of a nutty butterscotch and a hint of banana. Cider produced from this variety takes on an amber characteristic. Brown Snout can be used to make a single varietal cider or can be blended to enhance the flavor profile of others. The fruit is small and does not keep well in storage. Pressing should be completed as soon as practical, but within 3-4 weeks from harvest.

Bulmer’s Norman Brix 11.2, Sp. Gravity 1.043, pH 3.99, Acidity malic 1.90 g/l, Tannins 2.0 g/l tannic acid, Source: Wash. St. Univ.
Bulmer’s Norman was an unnamed bittersweet cider apple discovered in Normandy, France and imported into Hereford, England by HP Bulmer & Co., Ltd. in the late 1800’s. Known for the intensity of its hard and bitter tannin, Bulmer’s Norman adds significant body and texture when blended with other cider varieties, particularly a sharp or bitter sharp variety. Fruit is medium to large with greenish-yellow skin and produces an astringent sweet juice which ferments rapidly into fine bittersweet cider. Ripens mid-fall and is not a good keeper.

Chisel Jersey Brix 14.4, Sp. Gravity 1.052, pH 4.49, Acidity malic 2.5 g/l, Tannins 5.8 g/l tannic acid, Source: Wash. St. Univ.
Chisel Jersey is a hard, small and bitter apple variety. The variety is very old, and native to England. The juice is bitter sweet and very astringent. It is one of the most famous Somerset bitter sweets. Ripens in late fall. The fruit is round-conic and red striped with a brownish-pink blush. It has good sugar content and slow to medium fermentation characteristics, with medium acidity, very astringent, harsh and high tannins. It produces a full-bodied, colorful cider and is best blended with other apples.

Dabinet Brix 13.8, Sp. Gravity 1.048, pH 4.50, Acidity malic 3.6 g/l, Tannins 3.5 g/l tannic acid, Source: Wash. St. Univ.
Is a very high-quality old English cider variety, provides a bittersweet juice for cider making. It has all the characteristic’s that we want in a hard cider apple, ripe apple aromas, nuttiness, leather, and smoke. It is a small, greenish-yellow apple flushed with red and believed to be a seedling of Chisel Jersey. It produces a bittersweet, astringent juice with firm tannins and good Brix, which makes a soft, full-bodied vintage cider. A very aromatic apple which can be picked in November.

Ellis Bitter
The apple variety originates in Devon, United Kingdom on the farm of Mr. Ellis in the 19th century. An early ripening English bittersweet cider apple with mild or soft tannins. The flesh is juicy and sweet with a light level of astringency. The apples are a medium size and the juice is typically used in blending with other varieties. The fruit does not keep well in storage. Pressing should be completed as soon as practical, but within 3-4 weeks from harvest.

Frequin Rouge Brix 11.4, pH 4.17, Sp. Gravity 1.047, Acidity 0.26 Tannic Acid 0.30 Source: Wash. St. Univ.
Originating in Normandy, France the Frequin Rouge is yellow with red stripes that is crisp and juicy and strong in tannins. Cider made from this juice results in a deep amber, high quality cider that adds depth and complexity to all the blends where it is used. The juice has been described as producing an incredible concentrated smoky, leather, orchard floor aromas plus a firm tannic structure. The fruit does not keep well in storage. Pressing should be completed as soon as practical, but within 3-4 weeks from harvest.

Harrison
The Harrison apple tree is a true survivor, going from one of the most popular cider apples in the 1800’s and early 1900’s to nearly extinct. The variety was rediscovered in 1989 as a single tree in New Jersey and was propagated from scion wood cuttings. The original tree was cut down two weeks later to make room for a vegetable garden. The flesh is rich, yellow, firm; pleasant and sprightly, but dry. Harrison juice makes an extremely dark, rich cider with exceptional mouthfeel. At the turn of the century as a single-variety cider it commanded the highest price in the New York market and considered to be better than champagne. One of the most renowned American cider apples, dating from the early days of domestic cidermaking the variety has made a complete comeback and now stands as one of the most sought- after cider varieties.

Harry Masters Jersey Brix 11.3, Sp. Gravity 1.042, pH 4.24, Acidity malic 1.6 g/l, Tannins2.4 g/l tannic acid, Source: Wash. St. Univ.
A classic bittersweet cider variety with a sweet, medium tannin juice that makes a very high-quality cider with a soft astringency. Many cider blends include a touch of Harry Masters Jersey for its rich complexity. It has a distinctive unique farmyard flavor that hardcore cider makers love, a blend of hay, mushroom and musk. It is not typically used as a single variety cider, but is used to add character to any simple cider. Although people typically lump all tannins together, when it comes to apples there are hard tannins and soft tannins. Harry Masters Jersey is a great source of the soft, more palatable tannins, which when tasted remind you of soft red wine, hence giving rise to its common alias name of Port Wine. Fruit size is medium with a dark red flush. Ripens late October to November.

Kermerrien Brix 12.5, Sp. Gravity 1.050, pH 3.88, Acidity malic 2.0 g/l, Tannins 3.2 g/l tannic acid, Source: Wash. St. Univ.
Kermerrien apples are medium size, generally rounded, having a yellow base color, washed with red and having red rays extending to the shoulder. Some russeting may be present around the stem. The raw juice is dark in color, somewhat bitter and highly aromatic. Juice from Kerrmerrien apples can be used to produce a stand-alone cider with a golden color and soft, rounded tannins. While you can make a stand-alone cider from this apple, it is also well suited for blending with higher acidity apples. This variety has origins that trace back to coastal Britany area of France in the late 1800’s. The fruit ripens in the first half of October and is not a good keeper in storage. Storage varies with conditions, but is generally limited to a few weeks.

Kerr Crabapple
The Kerr Crabapple Tree is a unique cross of Dolgo crabapple and Haralson apple which bears small, flavorful, crisp and juicy, dark red fruit. The attractive crimson-pink fruits are small by apple standards, but relatively large for a crab-apple. The skin is crimson and later maroon, and covered with a medium bluish bloom. They are extremely juicy, and have a good rich sweet-tart balance, which makes an excellent base for hard cider blending. The flesh is yellow and tinged with red, very firm, very crisp, very juicy, somewhat tart but very sweet. The fruit is medium size, 4.5 cm (1 3/4″) in diameter, oblong oblate, log stemmed, and matures in late September to early October. Works very well in cider blends, contributing lots of acid as well as some astringency. It has excellent storage capability for up to 27 weeks.

Major
Major is a traditional English hard-cider variety, producing that hard to find full bittersweet juice that produces a soft vintage cider. Sweet, soft, woolly, juicy and bitter. Recommended for blending with other early cider varieties. Medium sized pinkish, rosy-red roundish-oblate-conic fruit, sometimes ribbed and usually featuring a small yellowish russet splash around the stem. This is one of the English varieties that is now becoming very popular with the U.S. hard cider community. Harvest in October into November.

Medaille D’Or Brix 15.3, Sp. Gravity 1.060, pH 4.27, Acidity malic 3.3 g/l, Tannins 11.5 g/l tannic acid, Source: Wash. St. Univ.
A classic English/European cider apple which is considered the gold medal of cider apples, this is because it literally won a gold medal. It is a full bittersweet producing a sweet, astringent juice high in tannins and sugars. Medaille D’Or converts into a cider with a high alcohol content and a delicious strong, sweet, fruity flavor. The fruit is oblate in shape and yellow in color with a light russet coating. Ripens in late October into November.

Yarlington Mill
A very old English cider apple which originated in the 19th century in Yarlington, West Cadbury where it was found growing out of a wall near a water wheel. It produces a fine bittersweet cider with a good aroma adding soft, supple tannin to the structure of a cider which tends to make the cider more robust and smooth. In addition, it has lovely complementary aromatics like orchard floor, leather and smoke. Fruit is small with pale yellow skin overlaid with light red striping. Ripens late October to November.

Bittersharp (Acidity more than 4.5 g/l as malic acid and Tannins over 2 g/l as tannic acid)

Franklin Cider Apple Brix 16.9, Sp. Gravity xxxx, pH 2.83, Acidity malic 7.8 g/l, Tannins 3.6 g/l tannic acid, Source: Univ. of Vermont
A game changing bitter sharp cider apple, which has been touted as the replacement for the difficult to grow, but premier Kingston Black. For the hard cider maker this apple can be the king of a great blend having the necessary characteristics contained in this one bitter sharp variety. It has high sugar, high tannins and high acidity, which gives cider a nice tang. During testing the Franklin Cider apple acidity has been compared to traditional European hard cider varieties and dessert apples used in hard ciders, along the lines of Northern Spy and Liberty and more acidic than a Macoun. Testing also ranks it as the third highest for sugars among 44 varieties tested with the juice measuring anywhere from a 17.5 to 19 Brix. When the Franklin Cider apple was tested alongside the Kingston Black, the Franklin Cider apple was slightly lower than the Kingston Black in acidity, four spots higher than the Kingston Black in sugars, and five spots higher in tannins. If the Kingston Black is in the somewhat rare category of bitter sharps then the Franklin Cider Apple clearly falls in that same category. Ripens in early-mid October.

Kingston Black Brix 13.5, Sp. Gravity 1.048, pH 3.46, Acidity malic 6.39 g/l, Tannins 2.2 g/l tannic acid, Source: Wash. St. Univ.
Many proclaim that the Kingston Black apple is the King of Cider Apples. Kingston Black is a small dark red apple, having it origins in England, and is a popular variety amongst cider enthusiasts. Kingston Black juice is considered to have one of the best flavor profiles. The fruit is aromatic with a sweet-acid flavor and a touch of astringent aftertaste. It is also recognized as one of the few apple varieties that possesses the levels of tannins, acidity and sugar needed to create an outstanding cider without blending juice from different apple varieties. Cider produced only from the Kingston Black apples exhibit a distinctive rich flavor with soft tannins with a good balance apple flavor’s with side notes of citrus and butterscotch.

Porter’s Perfection
A high-quality bitter sharp cider apple producing a sharp juice with little astringency and a bright fresh acid. It is a bitter sharp, but the tannins are quite mild. Often listed as a "blending variety" because it can be quite tart if pressed when it is under ripe. However, it has also made an excellent, perfectly balanced English style single varietal cider. This apple also has aromas characteristic of bitter sweet apples, that leathery pear like smell. About 10% of the fruits are distinctively fused together. The green portions will turn gold in storage. Ripens late October to early November. and must be held for a month before pressing.

Stoke Red
Stoke Red is regarded as a high quality English cider apple variety. It adds a classic bittersharp component to cider blends, and can also be used to make a single-varietal cider. It produces a sharp juice with a distinctive astringency, qualities desired for producing fine, sharp English cider. Cider made from only the Stoke Red apples has been described as second only to Kingston Black. Stoke Red is also a very good choice for blended cider, it provides a flavorful zing of acid that balances the low acidity of bittersweet varieties.

Tremlett’s Bitter (Geneva) Brix 16.3, Sp. Gravity 1.067, pH 3.83, Acidity malic 3.8 g/l, Tannins 12 g/l tannic acid, Source: Brix Cider
This is the famous mis-cataloged Tremletts Bitter propagated and distributed by the USDA repository in Geneva NY. Considered by many growers and cider makers to be superior to the original and sought after for blending. This is a bitter sharp cider apple with unknown origins beyond Geneva, NY. The English version of this apple is considered a bitter sweet. The flavor is tart up front, bitter in back, weak to mild but balanced, having a mild sweetness, but still dry, very subtle bitterness, but can be bitter/sour, acidic and yeasty. There are no off-flavors. Ripens around early Oct.

Virginia (Hewe’s) Crabapple Brix 15.0, Sp. Gravity 1.062, pH 3.21, Acidity malic 9.3 g/l, Tannins Acid 3.1 g/l tannic acid, Source: Wash St U
Widely known as Virginia or Hewe’s Crabapple this small fruit that packs a big punch, producing a high-quality cider juice that is highly prized by cider makers. It is absolutely one of the best cider crabapples available today. It produces a clear, dry cinnamon flavored cider which is excellent by itself or used in a blend with other ciders. Fruit is very small (1½ inches diameter or smaller) with dark green skin mostly covered with dull, purplish red and numerous large white dots. Flesh is firm, crisp, astringent and quite acid in flavor. Ripens September to October and is a good keeper.

Sharp (Acidity more than 4.5 g/l as malic acid and Tannins less than 2 g/l as tannic acid)

Arkansas Black Brix 12.8, Sp. Gravity xxxx, pH 3.30, Acidity malic 7.5 g/l, Tannins 0.9 g/l tannic acid, Source: Virginia Tech Univ.
Arkansas Black is a beautiful dark red to almost black apple and considered to be one of the best storage apples. The fruit ripens late October and is rock-hard when harvested, this a very tart, crisp apple and a good keeper when tree ripened. The flesh is medium-pale yellow. The flavor softens and improves during storage, but that is a matter of opinion and how you plan to use the apple. Fruit is medium-sized, slightly conical in shape and has a yellow flesh that is firm, fine-grained, crisp, moderately juicy, and sprightly sub-acid in flavor.

Ashmead’s Kernel (Aromatic) Brix 17.6, Sp. Gravity xxx, pH 3.25, Acidity malic 10.4 g/l, Tannins 0.8 g/l tannic acid, Source: U of Vermont
Though not considered an attractive apple, the distinctive tremendous flavor is quite different from most other apple varieties and more than compensates for its appearance. The flavor has been described as “strong, sweet-sharp intense”, “sweet yet a little acid” and “mouth-puckering.” The apple’s flavor is indeed strong and intense when first picked, but sweetens and mellows greatly after several weeks in storage. The intense flavor profile of this variety make it highly prized by hard cider makers. The yellowish-green skin has an occasional light-orange blush, and is almost completely covered with a fine gray-brown russet coating. The yellowish-white flesh is crisp, firm and juicy. Ripens September to October.

Black Twig Brix 14.9, Sp. Gravity xxx, pH 3.35, Acidity malic 12.1 g/l, Tannins 1.6 g/l tannic acid, Source: Virginia Tech Univ.
Black Twig is a tart, tangy apple that is great for making cider. Black Twigs’ body brings tannic acids to hard ciders for the perfect kick. Black Twig carries a fairly generous load of tannins that soften on the finish. Balanced with a tart acidity and heady nose of spice, this cider has a lot to offer, and will stand up well in boldly flavored pairings. The Apple’s skin is light yellow, green with faint brushes of red. The flesh is soft yellow and dense. The flavor of some apples actually improves with storage, and the Black Twig is one of those varieties. After some time in the cooler, the tannins will smooth out, and the sugar will become more apparent.

Chestnut Crabapple
The Chestnut crabapple cultivar has larger fruit than most crabapples, and the coarse yellow flesh is extremely sweet. Tasters often notice hints of pear, honey, orange, vanilla and other nut like flavors. The tiny apples ripen in September with light yellow skin blushed with orange-red. Tiny, light white spots give the skin a shimmering effect. Like many crabapples, Chestnut crabapple makes wonderful fresh cider, hard cider and brandy. Ripens in September and can be stored for about a month.

Cox Orange Pippin (Aromatic)
This is the classic English apple, it remains unsurpassed for its richness and complexity of flavor, which makes Cox's Orange Pippin so appealing. The remarkable range of subtle flavor’s - pear, melon, freshly-squeezed Florida orange juice, and mango are all evident in a good apple. Almost all other apples taste one-dimensional alongside a good Cox's Orange Pippin. Though considered a desert apple the complexity of this varieties flavor profile makes it highly attractive to cider makers. Cox is considered a variety to keep for a few weeks and is at its best when picked fully ripe straight from the tree, or within a few weeks at most. Cox's Orange Pippin should be considered by most hard cider makers due to the breadth of flavor that can be achieved in a single variety. It is unquestionably a benchmark variety against which others are measured.

Gold Rush (Aromatic) Brix 15.0, Sp. Gravity xxx, pH 3.20, Acidity malic 11.0 g/l, Tannins 1.4 g/l tannic acid, Source: Virginia Tech Univ.
Gold Rush is an American apple variety developed by Purdue University. The apple is named for its color and the rush of flavor that it produces. The flavor of the fresh cider is rich, complex and vinous. Its tart acidity, balanced with a spicy sweetness, makes it highly prized by cider makers. This is one of the few apple varieties that makes an excellent stand-alone hard cider. Goldrush exhibits a sweet-tart flavor and is a long keeper. The flesh is high in acid and sugar, with a rich, spicy flavor that improves in storage. Gold Rush apples store well.

Grimes Golden (Aromatic) Brix 14.0, Sp. Gravity 1.057, pH 3.57, Acidity malic 6.6 g/l, Tannins 1.2 g/l tannic acid, Source: Brix Cider
Considered one of the finest American apples ever, Grimes Golden is one of the parents of the widely popular Golden Delicious. From a simple visual inspection, it's difficult to tell Grimes Golden and Golden Delicious apart. However, when it comes to flavor, there is a noticeable difference. As might be expected Grimes Golden is crisp and sweet - however, the sweetness is richer than Golden Delicious, and most tasters agree that Grimes Golden has the superior flavor. There's a hint of rich spiciness in Grimes Golden which is completely absent in Golden Delicious. Fruit is medium to large, roundish to slightly oblong with tough yellow skin with occasional patches of russet. This aromatic apple is highly flavored with tender, crisp, juicy yellowish-orange flesh. Ripens September to October and is a good keeper.

Haralson (Aromatic) Brix 10.5, Sp. Gravity 1.042, pH 3.29, Acidity malic 6.9 g/l, Tannins 1.0 g/l tannic acid, Source: Brix Cider
The Haralson apple has a firm texture that is crisp and juicy, with a complex mild tart flavor. In northern climates this apple variety can be produce two completely different flavor profiles depending on the time the fruit is harvested. Prior to the first frost the apples have a sweet but tart taste; however, following the first cold snap brings up the sugar content and changes the apple from tart to sweet. Most hard cider makers prefer the sweet tartness of this variety, which makes it valuable as a blend variety. Flesh is cream to yellowish, moderately crisp to firm, and aromatic. A good sweet to tart balance. For hard ciders a higher sugar cultivar mixed in or an additional sugar source is recommended in years when brix is below 12. The apple stores well often 4-6 months.

Keepsake (Aromatic)
A classic cider apple, it is unattractive, irregularly shaped, and on the small size. When picked this apple is very crisp, juicy, sweet, a little tart, and fragrant. The flesh is yellowish, fine grained, very crisp and somewhat hard. After about six weeks in storage the apple is still juicy, very sweet and slightly acidic, but now has developed a prominent rose petal and pineapple aromas. Attains peak fresh eating quality in January or February. Keeps in storage through April. Makes a great hard cider blending apple.

Liberty (Aromatic) Brix 11.5, Sp. Gravity xxx, pH 3.45, Acidity malic 5.7 g/l, Tannins 0.2 g/l tannic acid, Source: U of Vermont
Liberty was derived from Macoun, and is very much a McIntosh-style apple, with red skin and juicy flesh. The flavor is well balanced, perhaps sharper than many of the Mac-related varieties but still with the characteristic vinous note associated with wines. The apples have a nice sweet-tart flavor and crisp texture if picked at the peak of ripeness, but aren't nearly so flavorful and crisp if picked a little early or a little late. This variety is typically used in the base of hard ciders.

McIntosh (Aromatic) Brix 12.4, Sp. Gravity 1.050, pH 3.26, Acidity malic 7.6 g/l, Tannins 1.1 g/l tannic acid, Source: Brix Cider
The McIntosh style is typified by attractive dark red or (more often) crimson color’s, and a crunchy bite, often with bright white flesh. The flavor is simple and direct, generally sweet but with refreshing acidity, and usually a hint of wine - often referred to as "vinous". In general, these apples keep reasonably well in storage, but the flavor falls away quite rapidly - although remaining perfectly pleasant. Nevertheless, to get the full vinous sugar rush it is best straight from the tree. The shape and glossy crimson skin with that small white blush is what we imagine a perfect apple should look like. The flavor is outstanding provided you can get them quickly after harvest. The taste is a "bright" classic apple flavor, with just the right amount of acidity. The juice has been described as "vinous" in character. The pure white flesh is dense with great crunch.

Newtown Pippin (Aromatic)
A venerable old variety originating in New York in the early 1700’s. There are two recognized Newtown Pippins – Green Newtown Pippin and Yellow Newtown Pippin. One is the originator of the other, but as to which came first is unknown. Yellow Newtown Pippin is the most well-known and a long-time southern favorite. It is a medium to large apple, greenish-yellow in color with hints of pink at the stem end. The yellowish flesh is firm, crisp, and very aromatic. One reviewer described it as, “tasted just like the green apple flavored Jolly Ranchers. Yum! Just the right combination of sweet and tart”. Newtown Pippin is a notably versatile apple, being considered excellent for hard cider. A good storage apple ripening in October and keeping into February or later.

Northwest Greening Brix 11.7, Sp. Gravity 1.047, pH 3.63, Acidity malic 7.2 g/l, Tannins 0.9 g/l tannic acid, Source: Brix Cider
Very large fruited green-yellow skinned apple, the greenish yellow flesh is firm, juicy and mildly tart. The cider from Northwest Greening has a light green apple aroma with a very well balanced acidity. The flavor is moderately sweet with mild green apple and a note of pine. This variety makes an excellent lite and refreshing fresh drinking cider, but can be incorporated into the blend for almost any hard cider. Late ripening in mid-October and stores very well for over a month.

Nova Spy
Nova Spy is a medium to large sized, bright red, round and spritely-sweet apple that is crisp and juicy. The flesh is cream to yellow with fine texture, very firm, crisp, medium acid and juicy. The flavor of the cider is tart, sweet, with a complex vanilla like flavor. This is another good candidate for incorporating into the blend of most hard ciders. Ripens in mid to late October and stores well.

Regent
Medium size fruit. Bright red over yellow. Very pleasing flavor and texture. Honeyed, plenty of acidity, crisp, crackling, juicy flesh. Delicately flavored light, sweet and fruity. This variety has a complex mix of sweet and tart, but not overwhelming in either category. The cider can be used fresh and easily incorporated into the blend for nearly any hard cider. The fruit stores well, 4-5 months.

Roxbury Russet Brix 15.9, Sp. Gravity 1.057, pH 3.63, Acidity malic 4.8 g/l, Tannins Acid 0.9 g/l tannic acid, Source: Wash St Univ.
Roxbury Russet is one of the oldest American apple varieties and was introduced in Roxbury, Massachusetts with the arrival of the Pilgrims. Fruit is medium to large with dull greenish-yellow to golden colored skin covered with a rough brownish-yellow russet coat. Roxbury Russets have a firm yet tender, slightly coarse, yellow-white flesh with a high sugar content that presents in an aftertaste of honey. Although it has some tartness, it is like all russets, a fundamentally sweet apple with a unique brisk sweet flavor. Ripens September to October and does good in storage.

Smokehouse (Aromatic) Brix 13.3, Sp. Gravity 1.054, pH 3.52, Acidity malic 6.6 g/l, Tannins 1.5 g/l tannic acid, Source: Brix Cider
Smokehouse apples are medium to large and rectangular or conical in shape, with a lively flavor that is excellent for fresh or hard cider. The skin has a greenish-yellow background with a red flush and some striping, along with large tan lenticels scattered over a large portion of the surface. Inside, the yellow-white flesh’s texture is tender and firm. This is sweet, balanced, and mild, with some understated but rich flavors: spicy and vinous (but mildly so), and a very pleasing hint of malt. Another very good candidate for blending. Keeps well through March.

Stayman’s Winesap (Aromatic)

Medium to large in size, the greenish-yellow skin of the fruit is flushed a dull-red with darker red stripes. The surface is covered with a light russet, and often there is heavy russet in the stem cavity. The white flesh is tinged a greenish-yellow and is firm, tender, fine-textured, but very juicy. The medium acid flavor is distinctive because of its tart and vinous qualities. Many people believe that this is the perfect tasting apple with just the right blend of sweet and tart. This is an off-spring of the Winesap and definitely not as Tangy as its parent This apple blends well with other sweeter varieties. Stores well.

Viking (Aromatic)
The Viking is a medium sized summer apple with a very deep dark maroon to purple color. It is crisp, juicy and tart with a rich highly aromatic flavor and noticeable vanilla note. The outstanding aromatic flavor profile of this apple makes it the perfect apple for fresh apple cider as well a great base for a hard cider blend. Ripens mid to late September. Does not store well, keeps about 1 month.

Wickson Crabapple (Aromatic) Brix 13.9, Sp. Gravity xxx, pH 3.40, Acidity malic 11.9 g/l, Tannins 0.2 g/l tannic acid, Source: U of Vermont
Having a bright saturated red blush, the fruit is round or slightly elongated in shape, with a long stem. Its skin is glossy and the small fruit is firm. Wickson has coarse light-yellow flesh that is juicy and wonderfully crisp. It is well-balanced with tartness predominating, but tempered by sugar, and with distinct malt-sugar notes. The firm flesh is juicy and very sweet, with sugar content up to 25%, which gives it the extraordinary sweet taste. This apple is a great, complimentary source of acid. It’s very concentrated, allowing less to be used so the intensity of the main bittersweet or aromatic character is retained. Some have described the flavor as intense with a spicy peach-apple taste. The fruit will range in size from one to two inches in diameter. Cider from the Wickson is typically used to blend with other blander apple varieties to perk-up the hard cider. Wickson ripens in September.

Winesap (Aromatic) Brix 13.4, Sp. Gravity xxx, pH 3.43, Acidity malic 8.0 g/l, Tannins 1.7 g/l tannic acid, Source: Virginia Tech
Winesap was first described as one of the best apples for cider in 1804, and now dozens of strains exist. Though all of its offspring have a much more muted “twang” flavor that the original variety is famous for. Winesap apples are dark red with yellow streaks, round and medium sized; the flesh is crisp and exceptionally juicy with a creamy yellow hue. Winesap apples are highly aromatic with a balanced sweet-tart taste and get their name due to their distinctive spicy wine like flavor. A distinctive characteristic of this variety is the wonderful flavor with a snap or “twang” that this apple is famous for. It is described as vinous or wine like. Winesap have a spiciness that modern apples lack. One of the more popular apple varieties for cider production. Ripens in October. Is noted for its excellent storage qualities keeps 4-6 months.

Winter Banana (Aromatic)
The origins of the Winter Banana can be traced back to around 1875 on the farm of David Flory of Cass County, Indiana. It is a good fresh-eating apple with a mild, sweet flavor that best fits into the category of a desert apple, with one notable exception. It is a highly aromatic apple with a pleasant, perfumed aroma that some people discern as banana. Not everyone can detect the aroma of bananas and only the highest-quality, well-ripened fruits will have this fragrance. But in any case, this is an apple variety that offers a unique flavor characteristic that cannot be found in other apples, truly setting this apple apart.