CIDER APPLES. SHARP.
Some people have classed this as a sharp apple, which it is, but I feel it would be better to say it is a very sharp apple. A Devon (U K) cider a medium to large and flat fruit, with a dullish red over green skin, acidic juice, and a little astringent, but of a good quality.
Malus CRIMSON KING.
As well as cider this apple can be used as a cooker. The fruit can have a variable shape, although usually conical, it can sometimes be round or irregular, with a yellow/green skin that is flushed with vivid crimson and stripes, medium to large in size the flesh is acidic and aromatic.
Malus PAULA RED.
Found around 1960 by Lewis Arends in his orchard in Kent County, Michigan USA, ( he named the apple after his wife Pauline). I have seen this apple with slightly differing colours, on one the upper half was yellow whilst the lower half speckled red, yet on another the skin was a bright red with tan and yellow spots The white, firm flesh has a sprightly taste which is neither too tart or too sweet. If you are looking for a tree with a versatile crop, then this is one to consider, for not only can the apples be used for cooking but eaten fresh or used in the making of cider.
Malus TOM PUTT.
An apple with a history dating from the end of the 18th century, and raised by the rector of Trent in Sommerset U.K. by the Reverend Tom Putt. This culinary fruit is also good for making cider. Having a yellowish greenish skin half of which may have red stripes, and in some cases bearing red blotches on the skin, The white flesh is not only juicy, but also crisp and acidic, with a bitterness to the flavour.
I have indicated previously that most apples if not all (can be used in the in the making of cider) such that you can choose a tree that gives you a pleasant picture with the blossom and then a fruit for your own needs. However should any one of these varieties not be available at your horticultural/garden centre or grower/stockist do not be dimayed, as I am sure they will advise you on an equally good alternative.
A few years ago (many to be exact) my son decided to try his hand at cider making, the process is to allow some of the fermenting in the bottle, then at a later date add more sugar which gives it a bit of fizz. My son, was not certain if he had done this so he added the sugar as directed and left the fermenting to continue.
However it was apparent the sugar had already been added, for one day I went to get the car out of the garage, (the fermenting bottles were in racks on the garage walls) and I found more than enough fizz was added, as the corks had popped and the garage, let alone the car, reaked of cider. I have heard of having one on me, but that was rediculous.