Fall is the ideal season for pressing cider apples or even starting a small orchard of your own! While you can make cider with a single apple variety, like the popular Katy, traditional cider blends include a range of apple types. This diversity not only protects against pollination issues in spring but also ensures a balanced flavor profile. A great cider apple should bring a mix of sugar, acidity, tannins, and bitterness to create the rich complexity cider lovers appreciate.
In my own orchard, I grow seven varieties specifically for cider, even though some aren’t the tastiest for snacking. When selecting apple trees for cider, look for varieties known for their distinctive flavor qualities. ‘Dabinett’ apples provide a bittersweet profile, ‘Frederick’ brings sharpness, ‘Michelin’ its sweetness while ‘Kingston Black’ offers a unique bitter-sharp note. For smaller spaces, consider trees on dwarf rootstocks, which allow for manageable growth without sacrificing yield.
Whether you’re a seasoned cider maker or a curious beginner, these apples and a touch of fermentation magic will give you a beautifully rounded, home-brewed cider. Remember, savor it responsibly!