CIDER APPLES. Bitter sweet.
If you are looking through these pages to find an apple to make your “elixir”, you may consider the use of one or more apples to mix together (blend), so you may have the right taste for your “brew” whether it is sharper or sweeter.
A fresh firm and crisp apple which can also be eaten as a dessert apple, having a green.yellow skin, with a flush of orange/brown. Aromatic and sweet.
Tending to produce a small conical fruit with a slightly waxy skin, having a slight flush of orange, with a russet corona around the eye (giving it it’s name), and having a white soft flesh that is dry with slight astringency
Another medium to large sized fruit but is more conical in shape, having a smooth, and what appears to be a waxy yellowish green skin over a white flesh that is both sweet and astringent.
This is a green skin with red flush, medium sized fruit, and is used to make cider due to it’s full body, aroma, coupled with a good flavour.
A cross between Ben Nevis and McIntosh, Originated from New York state. With a skin that is a gorgeous dark red to purpleish, and a clear white skin, which if picked early, tends to be slightly tart, but if allowed to mature more, it develops to a honey like sweetness.
Somerset in the U.K. appears to be where the cider originated due to the amount to the amount of cider apples grown in the area, such as this green/yellow with a red blush, small to medium fruit, that has a green to white slightly crisp flesh that produces a sweet astringent juice.
An apple raised by Johnathan Wagener, having a red or bright red skin and yellow spots, with a firm juicy flesh, useful not only fior cider, but desserts and cooking in general.
An apple used in cider making, due to it’s spicy yet tart flavour, ( and also used in varying ways from salads to baking. due to a colour deep violet/red colour).
A medium sized conical fruit, being an old variety appears to be a common feature in the farmyards of Somerset, having a smooth waxy skin, that is lightly striped dark red.
Having experienced the making of cider ( through my son) and having made liqueurs and wine myself, you find that you cannot wait for the results to mature, with great expectations, usually it is so good that you find yourself starting on the next “larger” batch straight away, (for at this stage you have drunk most if not all of your first production) with the pleasant thought of spending time either making or drinking. FRED.