Which apples are the best

[jonanotjones]

Hi, I'm having problems finding cider apples, they don't exist in the country I live in. So I was hoping for advice on which dessert apples to use, the choices for sweet are Fuji, Red Delicious, Braeburn and Gala. The tart apples are Granny Smith and a small pale green apple called a Pero. I'm looking to do a blend, so any advice on which to use and percentage of blend mix. Thanks

 

[macachoin]

Look for heritage apples in your country. If you tell us what country, we may have a better idea of what apples you should look to find to use in your blend.


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[macachoin]

PS avoid "mealy" apples like Red Delicious. You want to try and find Winesaps or Sops of Wine to balance out a tart apple like Granny Smith.


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[jonanotjones]

Hi, I'm living in Peru, I've looked in all of the markets and there seems to be the same 8 or so types of apples, there are imports from Chile but they seem to be the same varieties. I'm thinking of using Granny Smith, Pink Lady and Gala. I'm not sure what problems arise from using dessert apples.

 

[macachoin]

Pink lady's (sweet) and Granny Smiths (Tart) might pair perfectly.


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[jonanotjones]

That could be my first attempt, would that be a 50/50 blend?

 

[RPCidery]

I would find the sweetest of the hard apples (fuji, braeburn, gala) available, and use those with maybe a little granny smith to add some tang.

 

[gratus fermentatio]

If you can find crab apples, they could make all the difference. A lot of people plant them as onamentals, but the fruit is great for jams & jellies as well as blending the juice with regular apple juice for a really good cider.
http://clark.wsu.edu/volunteer/mg/gm_tips/Crabapple2.html

You might also find this useful:
http://extension.wsu.edu/maritimefruit/pages/appleusechart.aspx
Regards, GF.

 

[pat1268]

What about Gravensteins? I too am going to try my hand at making cider from the apples off my tree


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[Albionwood]

I'm not sure what problems arise from using dessert apples.

Dessert apples are great eating, because they have a good balance between sugar and acid. When you ferment the sugar out, the acid remains, so the cider is too "sharp." That's one problem.

Dessert apples do not typically have enough flavor compounds that persist through fermentation, so the finished cider is insipid (tasteless). This is why so many people are adding all kinds of other stuff - tea, honey, even hops - to cider, attempting to compensate for the poor quality fruit.