by DLCadmin | Apr 14, 2015 | Apple Variety, Baking/Cooking Apples, Cider Apples
Ripens: Mid-September Recommended Use: Fresh cider/baking (pies and tarts) Taste: High flavor The Ashmead’s Kernel is a very old apple variety and is one of few English apples to thrive in North America. This green, russeted heirloom apple is distinctly tart with a...
by DLCadmin | Apr 16, 2015 | Apple Variety, Cider Apples, Other Apples at DLC
Commonly found in New York State, the Blue Pearmain is an heirloom apple variety known for its unusual blue-colored bloom. This apple was introduced in the 19th century and is still considered a good apple for making ciders and juices, as well as for eating.
by DLCadmin | Apr 14, 2015 | Apple Variety, Baking/Cooking Apples, Cider Apples, Sharp
Ripens: October Recommended Use: Cider/baking (pies) Taste: Somewhat tart Brown’s apple is an English cider/pie apple similar to the Bramley’s Seedling. Slightly sweeter with a bit less acidity, the Brown’s Apple is great for pie-making.
by DLCadmin | Apr 16, 2015 | Apple Variety, Bittersweet, Cider Apples
Bulmer’s Norman is a 19th century French apple that produces a bittersweet juice and is used exclusively for cider-making. *DLC uses these apples exclusively for hard cider making. They are not available for sale.
by DLCadmin | Apr 14, 2015 | Apple Variety, Cider Apples, Jelly
Ripens: Very late in the season (late October or early November) Recommended Use: Cider/jelly/orchard pollination Taste: Tart
by DLCadmin | Apr 16, 2015 | Apple Variety, Bittersweet, Cider Apples
A very high-quality English cider variety, the Dabinett produces bittersweet juice for cider-making. It can also be used in juices.
