Cider Varieties |
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Cider varieties, or cultivars, provide the tannins and elevated sugar levels that dessert fruit lack. They can also have flavors and aromatics that resist the activity of yeast. Like grapes grown for wine instead of the fruit bowl, cider varieties don't make great fresh eating but they can produce a more complex and more flavorful cider than the standard dessert apples sold at the grocery store.
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Blending |
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Making a good cider usually involves blending many cultivars to get the desired balance of tannins, acid and sugar (which becomes the alcohol). Cider varieties generally fall under four to six categories which correspond to their predominant role in the blend.
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Cider Variety Categories |
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Acidic or Sharp: high in acid and low in tannin
Bittersharp: high in acid and high in tannin Bittersweet: low acid, high sugar levels and high tannin Bitter: very high tannin levels Sweet: high sugar levels and little acid or tannin Varietal: A few varieties naturally have a good balance of sugar, acid and tannins as well as complex flavors. Occassionally a cider is made using just the "varietal" or vintage cultivar. |
The named varieties that we grow:
Harrison
Varietal/Sharp
Once the most popular cider variety in the Northeast United States, this apple was thought lost until it was recently discovered in New Jersey. This variety really adds complexity, richness and structure to the cider. The tree itself has difficult growth habits. It constantly sends upright shoots to the sky making pruning a struggle.
Once the most popular cider variety in the Northeast United States, this apple was thought lost until it was recently discovered in New Jersey. This variety really adds complexity, richness and structure to the cider. The tree itself has difficult growth habits. It constantly sends upright shoots to the sky making pruning a struggle.
Bedan
Sweet/Bittersweet
This apple used to be one of the most favored cider apples in Normandy, France. A common welcoming in the Calvados region of Normandy used to be, "Would you like a glass of Bedan?" In recent decades this apple has been supplanted by varieties that are more consistently productive.
Intriguing flavors of cloves, banana, licorice.
In 2020, these smallish fruit had sugar levels of about 14 Brix with very low acid and a subtle, slightly musky tannin in the background.
This apple used to be one of the most favored cider apples in Normandy, France. A common welcoming in the Calvados region of Normandy used to be, "Would you like a glass of Bedan?" In recent decades this apple has been supplanted by varieties that are more consistently productive.
Intriguing flavors of cloves, banana, licorice.
In 2020, these smallish fruit had sugar levels of about 14 Brix with very low acid and a subtle, slightly musky tannin in the background.
Domaines
Bittersweet
Many traditional calvados makers in Normandy favor this variety for their apple brandy. Reportedly, in some climates it is a bitter apple, and in some climates/years it is sweet, or even bittersharp.
In 2020 the Brix was 13.5 and the tannins were soft but pronounced. Also low in acid.
Many traditional calvados makers in Normandy favor this variety for their apple brandy. Reportedly, in some climates it is a bitter apple, and in some climates/years it is sweet, or even bittersharp.
In 2020 the Brix was 13.5 and the tannins were soft but pronounced. Also low in acid.
Golden Russet
Sharp/Varietal
Let this very old American variety age in storage for a few months and you have a wonderfully complex, highly aromatic fruit dense with sugar that is balanced with acid. Prized for both cider and fresh eating. Not a great bearing year for us in 2020. The fruit we did have was complex and extremely high in sugar.
Let this very old American variety age in storage for a few months and you have a wonderfully complex, highly aromatic fruit dense with sugar that is balanced with acid. Prized for both cider and fresh eating. Not a great bearing year for us in 2020. The fruit we did have was complex and extremely high in sugar.
Dabinett
Bittersweet
This classic, English cultivar is quite bitter on our site. The fermented cider often seems to have a bit of an earthy note to it as well as a slight marzipan/almond note. The tree is a poor grower on our site, though a consistent bearer. Even on a semi-standard rootstock it is more of a dwarf tree.
This classic, English cultivar is quite bitter on our site. The fermented cider often seems to have a bit of an earthy note to it as well as a slight marzipan/almond note. The tree is a poor grower on our site, though a consistent bearer. Even on a semi-standard rootstock it is more of a dwarf tree.
Muscadet de Dieppe
Bittersweet
This full bittersweet from Normandy is very low in acid, high in tannins and highly aromatic. It has been a staple cultivar for French producers of cider and brandy since 1750. We're still waiting for this variety to start bearing in any kind of substantial amounts. The bit of fruit we have gotten has been tantalizing.
This full bittersweet from Normandy is very low in acid, high in tannins and highly aromatic. It has been a staple cultivar for French producers of cider and brandy since 1750. We're still waiting for this variety to start bearing in any kind of substantial amounts. The bit of fruit we have gotten has been tantalizing.
Hewes Virginia Crab
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Sharp/Varietal
This cultivar was one of Thomas Jefferson's favorite apples for cider. It is probably a cross between a European variety and a crab apple native to North America. We love this apple and the tree seems to love our site. Juice yield is kind of low but each apple is a sugar bomb. Over the past four years the average Brix has been 17 (it was 19 in 2019, easy to remember). Bright, grapefruit-fruit like bursts of flavor. If you want a long slow ferment, we've had batches bubble for 14 months. |
Ashmead's Kernel
Varietal/Sharp
This apple originated from seed in Gloucester, England around 1700. Strong spicy notes and aromatics. Often described as having a pear-drop and orange blossom flavor. Fairly high sugar levels balanced with acid. Not much tannin but it adds complexity to a cider. The trees are fairly happy on our site, but they have yet to be very productive.
This apple originated from seed in Gloucester, England around 1700. Strong spicy notes and aromatics. Often described as having a pear-drop and orange blossom flavor. Fairly high sugar levels balanced with acid. Not much tannin but it adds complexity to a cider. The trees are fairly happy on our site, but they have yet to be very productive.
