Hard Cider

If you'd like to try your hand at making hard cider, you'll first have to start with the right tree. Hard cider generally requires an apple that has a fairly high percentage of bitter or high-tannin properties. Here, says apple grower Terry Harrison, of Sonoma, California, are some good varieties to consider:
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Kingston Black
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Roxbury Russet
  • 'Kingston Black' apples have just the right blend of acid, sugar and tannin to give cider straight from the apple; you don't have to add any other variety. USDA Zones 6-9.
  • 'Arlington Mill', USDA Zones 5-8, is such a bitter variety that these apples are usable for only 10 to 15 percent of a cider's composition and must be blended with other varieties such as 'Golden Delicious' or 'Jonathan'.
  • 'Roxbury Russet', USDA Zones 5-8, adds a nice depth of flavor and mellowness to cider.
  • 'Neehou' is a sharp, sweet apple that's soft and easily bruised. USDA Zones 6-9.

These varieties can also put a little extra punch into your sweet cider. A bushel of apples yields about two gallons of cider, and five trees will generally produce about 50 quarts.

Resources
Sonoma Antique Apple Nursery
Sonoma Antique Apple Nursery
4395 Westside Rd.
Healdsburg, CA 95448
Phone: 707-433-6420
URL: www.applenursery.com

Hard and Sweet Cider: History, Traditions, and Making Your Own
by Ben Watson (ISBN: 0881504688)
Order this title