***Orders Ship Between February 15 and March 20, 2021***

  • NOTE: Scions are 12" long by 1/4" thick +/- (1/8"). Generally the average bud count is approximately 9 buds per 12" stick. And most people get three trees per scion. If winter damage occurs we will refund you for any scion shortage when your order ships.
  • NOTE: Photos depict when the apples were 'Cider-Ripe" much later than for eating.

Bittersweet Cultivars

(Significant Tannins) (Low to Insignificant Acids) (Some are Aromatic) (Variable Sugar)

Typically bittersweets are used as a 60-95% base for French and English style ciders, especially keeved ciders that rely on residual sweetness and the famous bittersweet flavor profile after fermentation. Bittersweets are often critical for also reducing acidity and establishing body and mouthfeel in cider made from pure sweet, dessert and culinary apples. Bittersweet apples are largely the only cultivars that can be used for successful keeving because of the high levels of pectin and lower acidity.

Pure Sweet Cultivars

(Low to No Tannins) – (Low to Insignificant Acids) – (Some Aromatic) – (Variable Sugar)

Pure sweet apples are great for reducing overly tart and/or excessively tannic ciders. But if used as a single varietal cider it will have an insipid flat flavor, so almost always needs addition of acidic apples to get that fresh sprighty flavor. Add bittersweet apples for more body and rich lingering flavors. Adding bittersharp apples can address both deficiencies at the same time.

Sharp Cultivars

(Low to No Tannins) – (Very-High Acids) – (Mostly Aromatic) – (Variable Sugar)

Sharp apples are great for increasing acidity to get a 'sprighty-freshness' without relying on malic acid powder. Also by only having to add small amounts of this juice to increase acidity, over-blending and overpowering tannin structure of bittersweet ciders is not a problem. Easily adds aromatics also. If used as a base, it needs significant amount of low acid apples like pure sweets or bittersweets to reduce its excessive acidity. These apples with their high acidity and aromatics often make excellent dessert ciders and ice ciders by themselves.

Red Fleshed Cultivars

(Low to High Tannins) – (Very-High Acids) – (Mostly Aromatic) – (High Sugar) – (Often Astringent)

Red flesh crabs and apples are great for increasing acidity to get a 'sprighty-freshness' without relying on malic acid powder. Also by only having to add small amounts of this juice to increase acidity, over-blending and overpowering tannin structure of bittersweet ciders is not a problem. Easily adds aromatics also. If used as a base, it generally needs significant amount of low acid apples like pure sweets or bittersweets to reduce its excessive acidity. These apples with their high acidity and aromatics often make excellent dessert ciders and ice ciders by themselves, and the red juice can add color to ciders.


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