Cider Apples… What’s the Difference?

Traditional cider is very complex and it requires special cider apples, ones with all of the natural characteristics that create a depth of flavour that makes a cider truly outstanding. These apples however, are not easy to find and the large quantity of juice needed by cider makers is not readily available. That’s why at The Orchard, we specialize in growing a growing selection of traditional cider apple varieties.

Our Cider Apples

Cider apples are divided into four categories: Sweet, Bittersweet, Sharp, & Bittersharp. These are based on the chemistry of the juice, specifically its pH (acidity), tannins (usually a percentage of malic acid), and brix (sugar content). Of the four categories, the last three are most predominant in cider production. We currently grow the following varieties and are expanding The Orchard every year.

Bittersweet

Bedan des Parts

Binet Rouge

Bulmers Norman

Chisel Jersey

Dabinett

Ellis Bitter

Harrison

Harry Masters Jersey

Michelin

Somerset Redstreak

Sharp

Bramleys Seedling

Calville Blanc d’hiver

Kingston Black

Winesap

Bittersharp

Cap o’ Liberty

Domaines

Esopus Spitzenburg

Porters Perfection

Stoke Red

If you are a cider maker and would like more information about apple availability, please get in touch using our Contact form.