What apples should i use for cider

These varieties define American cider and are unique to our terroir. Want to read more cider articles? Right this way ». Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights.

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Read More. More Serious Eats Recipes. Your Privacy Rights. Crab apples are a great way of providing the tannins that garden apples would normally lack. The great thing about crab apples is that they thrive in the British climate, look great when the blossom blooms and attracts bees to pollinate.

Different mixes of apples will create different flavours in your cider, and there is really no way to know how it will come out.

You may find upon tasting that your cider is a bit too sweet. To mask this, add more crab apples to throw in some more bitterness into the mix. Picking your apples earlier in the season can also help to keep your cider from becoming too sweet.

Preparing your apples for cider making need not be a worry, and there is little that needs to be done in order to prepare.

It is important that during preparation, any rotten apples are removed. Using these in your cider will mean your brew is undrinkable, not to mention the foul smell! Many people think they need to prepare their apples for cider making by peeling and coring the apples, but this is simply not needed. We have a range of cider making kits available in order to make the process as easy, and fun, as possible!

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You can change your cookie settings through your browser at any time. Otherwise, we'll assume you're OK to continue. For more information see our Cookie Policy. Make Apple Juice View All. Other good apples for sweet cider include Golden Delicious, Fuji , and Jonagold. Bitter-sharp cider apples are high in both acid and tannins. Bittersharp cider apple varieties can make delicious hard cider if they are high enough in sugar. Kingston Black: One very good apple for cider with balanced bittersharp flavor is the Kingston Black.

Originally an English variety, this heirloom apple makes one of the best single-variety ciders. While it can be difficult to grow, the Kingston Black makes an aromatic cider that is hard to match. Want cider apples that are pretty tart but also has a low tannin level?

Sharp cider apple varieties are just the thing. These apple varieties produce acidic cider without the dry sensations caused by tannins. Known for its tart flesh and lime green skin, the Granny Smith apple makes perfect tart cider. It has excellent shelf life and stores well. Its refreshingly acidic juice makes excellent cider. However, the apple is also sweet with a classic apple juice flavor.

McIntosh is the perfect cider apple for a beverage that will be a hit with both children and adults. Newtown Pippin: The Newtown Pippin is versatile, good for eating fresh, cooking, and juicing.

This apple variety is also very good for cider, especially hard cider. It is picked very late in the season around late October , and it keeps very well over the winter.

It is difficult to rank a hard cider apple variety since hard cider is generally a blend of different varieties. However, hard cider apples always have a moderate to high sugar content Brix and tend to have balanced tart and bitter flavor.

Of the apples mentioned above, here are some of the varieties that make good hard cider:. The flavor profile of each apple is broad; specific varieties are enhanced with their own unique characteristics. All apples have some kind of balance between tart and sweet, but the varying degree of each property, including the texture and flavor notes, play a part in differentiating the styles. Some apples are best for eating raw; some have flavors that can take your apple pie to the next level.

Most apples can be used in creating flavorful hard cider, but there are a few specific varieties that work best as cider apples. Galas, Gravensteins, Newtown Pippins, Rome Beauties and Winesaps are a few common varieties that can add amazing nuances and depth to hard cider.

This also offers a great reason to go apple picking at a local orchard, check out your neighborhood farmers market or to get to know a local farmer who may be willing to sell you heirloom apples in bulk.

Are you trying to choose the proper apple for your cider making or holiday baking? Take a look at our apple style chart:. Offer crisp texture with every bite and are larger in size than their McIntosh cousin. Best for eating fresh and for apple walnut salads.

Sweet as soon as they are plucked from the tree, they become sweeter and richer when stored. Naturally very juicy, with a firm, red skin. Best when eaten fresh. Fujis store well for longer periods of time compared to other apples. Gala Ciders, Dried, Fresh Eating Galas are one of the most recognized varieties because they are some of the most widely produced apples.

Mildly sweet, they are juicy and crisp with a yellow-orange skin and red striping. Enjoy eating fresh or using in your next batch of hard cider.