Ashmead’s Kernel

An intense sweet-sharp flavored apple variety with a russeted skin and firm white flesh. Long esteemed by apple connoisseurs around the world. Consistently ranked as one of the top 10 best tasting apples for eating out of hand. Although lacking tannins, the high sugar and acid levels can yield a fruity, floral, high-alcohol cider. The high sugar level regularly yields 9% alcohol.

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Bramley's Seedling

English Varietal raised 1809 by Mary Anne Brailsford. High acidity and flavor. The classic 'English' cooking apple that can produce huge fruits of exceptional flavor. A large green apple with a sharp acid taste and very high in Vitamin C. Vigorous tree that bears heavily.

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Brown's Apple

This heavy cropping English sharp cider apple has biannual tendencies. It's a T-3 vigor that ripens in October. It's medium sized, dark red fruit has good flavor and aromatics. The flesh is often stained with a reddish tint

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Campfield

New world varietal likely discovery near New Jersey before 1817. William Coxe described it in "A View of the Cultivation of Fruit Trees in America" as a small red apple with yellow dots of a greenish-yellow. It was marketed as a single cider variety and mixed in equal proportions with the Harrison. The fruit stores well.

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Cap of Liberty

Mildly acidic bittersharp, this cider apple dates back to the 13th and 14th centuries! Similar to the Kingston black reputation in England, this single varietal cider apple makes a very pleasant, balanced acid, mildly bitter cider.

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Chisle Jersey

English Varietal, Harvest: mid-November. Green Fruit with red flush. Bittersweet flavor. Tree Characteristics: Medium-sized, vigorous tree, a heavy but somewhat biennial bearer. Extremely winter-hardy. Very hard tannins.

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Cox Orange Pippin

Yellowish skin with a reddish orange blush. It has an intense aromatic semi-sharp spicy honeyed pear-like flavor with great complexity and high levels of vitamin C. This deliciously sweet English varietal likely originated prior to 1830 from seeds of Ribston Pippin. Ripens in September to October and keeps until January. T-2 vigor.

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Crow's Egg

There is much confusion over the identification of Crow's Egg. If you are curious cider maker wiling to experiment this apple could pay dividends. Cant wait until ORWA gets vitals because this variety is commonly mistaken for Black Spitzenburg, Gilliower, Sheepnose, Red Gilliflower, Black Gilliflower.

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Fillbarrel

19th century English varietal with early mid season bloom. Mild bittersweet. Heavy production fruit 1-1/2". T-2 vigor. October harvest.

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Grimes Golden

Originated in 1790 in Brooks Co., West Virginia. Start to ripen in September. This aromatic apple has a sweet spicy flavor with a good juice yield. Tender, crisp, and stores well. Medium acid single varietal cider option.

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Harrison

A classic American cider apple first described in 1817 in Coxe’s, “A View of the Cultivation of Fruit Trees in America”. Lost for generations, apple historian Tom Burford discovered a 75 year-old tree in New Jersey in 1989 and later found another old tree in New Hampshire. Early American popular cider blends reference Harrison, Campfield and Graniwinkle.

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Harry Masters Jersey

A renowned traditional strong English bittersweet. Small conical fruit. T-3 Vigor and productive. Easy to turn biennial. Late midseason harvest. Fruit 2". Late flowering.

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King of the Pippins

King of the Pippins-aka-Reine des Reinettes. First introduced in France around the 1770s and also became popular in the UK (early 19th century). A juicy mild bittersharp with plenty of acid. Bright yellow, quite sweet yet brisk and commonly used in the West Midlands and Normandy ciders. Disease resistant. T-2 vigor. October harvest. Stores well into February.

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Kingston Black

Considered to be one of the finest and rarest vintage cider apples. This English bittersharp is a t-3 vigor usually harvested in late October early November. With both tannins and acid, it yields a full-bodied cider with a distinctive flavor. The high sugar level regularly yields 8.5% alcohol.

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Mettais

A high-quality traditional French bittersweet cider apple. Productive. Matures early mid-season. T-2 Vigor

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Nehou

Full bittersweet cider apple. Roundish-conic medium-sized yellow fruit. Soft, juicy, low-acid, sweet and astringent. Probably from Nehou, Normandy, France. Requires rich soil, moderate watering, good drainage and full sun. T-3 vigor. A heavy bearer, Nehou requires great care in the orchard. If you're looking for a high end rare bittersweet challenge, you found it.

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Spitzenberg

Spitzenberg ripens in it has a deep yellow with bright red striped skin. It is a slightly subacid apple. It is from New York before 1800.

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Stayman WineSap

A triploid with good acid and aromatics. Juicy, pale yellow flesh, grows well in mild climates. Yields ripe fruit typically from mid- to late October. Fruit keeps well.

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Tom Putt

Bittersharp English varietal. Distinctive dark green leaves. Fruit has bright red flush with stripes. T-3 vigor with good reliable harvests in early September.

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Whitney Crab

New world variety as early as 1869. Yellowish flesh, crisp, juicy, mild subacid or nearly sweet with slight crabapple flavor. It ripens in August.

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Winter Banana

Grows well in the Pacific Northwest. A diploid, self-fertile apple, meaning that it not only pollinates itself, but also serves as a very effective pollinizer for other apple trees. Middle of the road acid dessert fruit. Self-fertile varieties such as Cox’s Orange Pippin and Grimes Golden can play an important role in helping increase production and yield in smaller orchard. Good aromatic filler.

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Yarlington Mill

Classic English bittersweet cider varietal. Late October harvest. Precocious and consistently productive though somewhat biennial. Winter hardy.

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