Amère de Berthecourt - A French bittersweet. Originating in Normandy, mid 1800's. Not generally thought of as a variatal but
well used in blending. Medium bitter. Late to ripen. Diploid
Amère de Berthecourt - A French bittersweet. Originating in Normandy, mid 1800's. Not generally thought of as a variatal but
well used in blending. Medium bitter. Late to ripen. Diploid
Bramley's Seedling - An English sharp. Actually a dual purpose apple, culinary and cider. Originated in England in early 1800's. Although very sharp when eaten raw, surprisingly, the Bramley has quite a reputation in Ireland and England as a varietal. To be sure, though its major value is in blending. Very sharp. Late summer ripen. Triploid
Bramley's Seedling - An English sharp. Actually a dual purpose apple, culinary and cider. Originated in England in early 1800's. Although very sharp when eaten raw, surprisingly, the Bramley has quite a reputation in Ireland and England as a varietal. To be sure, though its major value is in blending. Very sharp. Late summer ripen. Triploid
Brown Snout - Another British seedling of unknown parentage. This bittersweet variety is commonly used as both varietal and blending. Medium soft bitter. Late to ripen. Diploid.
Brown Snout - Another British seedling of unknown parentage. This bittersweet variety is commonly used as both varietal and blending. Medium soft bitter. Late to ripen. Diploid.
Dabinett - Another British seedling of unknown parentage. A very popular bittersweet with softer tannins. Many people like this as a varietal. Medium soft bitter. Very late to bloom and Late to ripen. Diploid.
Dabinett - Another British seedling of unknown parentage. A very popular bittersweet with softer tannins. Many people like this as a varietal. Medium soft bitter. Very late to bloom and Late to ripen. Diploid.
Frequin Rouge - A French bittersweet. After growing these trees for 12 years im fairly certain this is the original named Frequin Rouge. There are several sub species of F. rouge that look similar and are even used for cider in France. Ive seen one advertised online by a very reputable company whos picture representations were clearly a sub variety called Gross Frequin. So if your getting scionwood... be cautious. Its a very popular cider apple in the Normandy region of France. Strong, rich tannins. mid season ripen. Triploid
Frequin Rouge - A French bittersweet. After growing these trees for 12 years im fairly certain this is the original named Frequin Rouge. There are several sub species of F. rouge that look similar and are even used for cider in France. Ive seen one advertised online by a very reputable company whos picture representations were clearly a sub variety called Gross Frequin. So if your getting scionwood... be cautious. Its a very popular cider apple in the Normandy region of France. Strong, rich tannins. mid season ripen. Triploid
Harry Masters Jersey - Another English bittersweet. Origin 1800's. Also another fine example of an apple for a varietal or blending. Mid season ripen. Diploid.
Harry Masters Jersey - Another English bittersweet. Origin 1800's. Also another fine example of an apple for a varietal or blending. Mid season ripen. Diploid.
Kermerien - French bittersweet. This is a classic example of the apples favored in the Brittany region of France. As a variatal it has softer tannins and floral notes. Mostly used as a blender in the US. This variety was first grown in the US at the WSU Research Station, Mt Vernon, WA in the late 1990's. These being part of the first official cider variety trials at the station.
Early mid season ripen. Diploid.
Kermerien - French bittersweet. This is a classic example of the apples favored in the Brittany region of France. As a variatal it has softer tannins and floral notes. Mostly used as a blender in the US. This variety was first grown in the US at the WSU Research Station, Mt Vernon, WA in the late 1990's. These being part of the first official cider variety trials at the station.
Early mid season ripen. Diploid.
Kingston Black - English bittersweet or bittersharp dependending on particular growing conditions. Originated in early 1800's. This is one of a very few varieties commonly used as a variatal in England. The growers terroir will make a big difference in the quality of this apple but in my experience when KB turns out to be bittersharp is when this apple is at its best. A good one for begginers to try as a variatal as it has a natural balance of sugars and acids.
Mid season ripen. Diploid.
Kingston Black - English bittersweet or bittersharp dependending on particular growing conditions. Originated in early 1800's. This is one of a very few varieties commonly used as a variatal in England. The growers terroir will make a big difference in the quality of this apple but in my experience when KB turns out to be bittersharp is when this apple is at its best. A good one for begginers to try as a variatal as it has a natural balance of sugars and acids.
Mid season ripen. Diploid.
Medaille D' Or - French bittersweet. These trees are still young and in the trial phase.
Medaille D' Or - French bittersweet. These trees are still young and in the trial phase.
Porters Perfection - English bittersharp. These trees are still young and in the trial phase.
Porters Perfection - English bittersharp. These trees are still young and in the trial phase.
Puget Spice, AKA Moulton's Pride - American crabapple.
As with all crabs these are bittersharps. Developed at the WSU Mt Vernon Research Station, WA durring the 1990's this is an excellent variety for blending. Pronounced tannins, astringency, acids with high sugar to balance. As a growing note, the variety is scab immune. Late season ripen. Diploid.
Puget Spice, AKA Moulton's Pride - American crabapple.
As with all crabs these are bittersharps. Developed at the WSU Mt Vernon Research Station, WA durring the 1990's this is an excellent variety for blending. Pronounced tannins, astringency, acids with high sugar to balance. As a growing note, the variety is scab immune. Late season ripen. Diploid.
Zabergau Reinette - German Sharp. Coming from Germany, late 1800's, this variety is another sharp that is actually a dual purpose, culinary and cider apple. In my experience only known as a blending variety.
Early mid season ripen. Triploid.
Zabergau Reinette - German Sharp. Coming from Germany, late 1800's, this variety is another sharp that is actually a dual purpose, culinary and cider apple. In my experience only known as a blending variety.
Early mid season ripen. Triploid.
Variety ripening timeline:
Variety ripening timeline:
Bramley's
Kermerien
Zabergau R.
Kingston Black
Harry Masters
Frequin Rouge
Dabinette
Brown Snout
Amere de Berth
Bramley's
Kermerien
Zabergau R.
Kingston Black
Harry Masters
Frequin Rouge
Dabinette
Brown Snout
Amere de Berth
Summer
Summer
Fall
Fall
Winter
Winter
Cider apple culture here at Jones Creek Farms
There is a big difference in the quality of apples between cider apples and eating apples, based on how they are grown. Here at Jones Creek Farms we grow eating apples for flavor, texture, sometimes storage capabilities, sometimes appearance, like redflesh. Cider apples, on the other hand are grown for flavor only and its a completely different kind of flavor.This flavor is judged by how strong it will be after fermentation. That is what qualifies as the primary flavors of traditional cider apples.... the tannins, sugars and acids. Sugars and acids, sweet and sour are the more pleasant things to discern when trying a cider apple. The tannins can be the shocker sometimes, bitter, astringent. Generally speaking, the stronger these qualities are, the more they will come through after fermentation.There are other flavors that are used in cider making also, these are the more subtle aromatics sometimes found in cider apples but also found also in some eating apples. Often, on there own, having nothing to do with tannins these very aromatic apples need unique processing in order not to lose their special qualities.OK, enough of the cider lesson, the point to make here is that when growing cider apples they need to be treated differently. Obviously they are not sprayed with all the things that go into making apples pretty. But most importantly the nutrient program for the trees needs to be completely different. This has been very hard for the new cider apple industry in eastern WA to get a grip on because they are used to the instant gratification method of orchard management that is typical there. That is... high soil fertility and foliar sprays to get the trees into production as soon as possible and maximum yield. Its not sustainable, its not smart and it doesn't produce good cider apples / juice.The status quo, conventional methods of growing apples in eastern WA, which generations of apple growers have become locked into, are to maximize yields with plenty of Nitrogen and water. In eating apples this gives you a big beautiful result although not so good in the flavor category. In a cider apple we don’t care about big and beauty and we do care about getting the most intense flavors / arromatics out of the apple. Very similar concept, here to growing great wine grapes. A grower has to shift his focus to quality not quantity.A properly planted and managed cider orchard, such as ours, here in the climate and soils of the upper Skagit Valley, can produce the very best of cider apples without the use of any applied nitrogen... ever.It is the excess of residual nitrogen in apples that can cause headaches during cider processing. Some nitrogen in the apples is expected and a necessary part of the fermentation process, whats best is to have an orchard where these natural levels are always in balance and always the same, year after year.
Although no longer certified, our cider orchard is still organic.
Cider apple culture here at Jones Creek Farms
There is a big difference in the quality of apples between cider apples and eating apples, based on how they are grown. Here at Jones Creek Farms we grow eating apples for flavor, texture, sometimes storage capabilities, sometimes appearance, like redflesh. Cider apples, on the other hand are grown for flavor only and its a completely different kind of flavor.
This flavor is judged by how strong it will be after fermentation. That is what qualifies as the primary flavors of traditional cider apples.... the tannins, sugars and acids. Sugars and acids, sweet and sour are the more pleasant things to discern when trying a cider apple. The tannins can be the shocker sometimes, bitter, astringent. Generally speaking, the stronger these qualities are, the more they will come through after fermentation.
There are other flavors that are used in cider making also, these are the more subtle aromatics sometimes found in cider apples but also found also in some eating apples. Often, on there own, having nothing to do with tannins these very aromatic apples need unique processing in order not to lose their special qualities.
OK, enough of the cider lesson, the point to make here is that when growing cider apples they need to be treated differently. Obviously they are not sprayed with all the things that go into making apples pretty. But most importantly the nutrient program for the trees needs to be completely different. This has been very hard for the new cider apple industry in eastern WA to get a grip on because they are used to the instant gratification method of orchard management that is typical there. That is... high soil fertility and foliar sprays to get the trees into production as soon as possible and maximum yield. Its not sustainable, its not smart and it doesn't produce good cider apples / juice.
The status quo, conventional methods of growing apples in eastern WA, which generations of apple growers have become locked into, are to maximize yields with plenty of Nitrogen and water. In eating apples this gives you a big beautiful result although not so good in the flavor category. In a cider apple we don’t care about big and beauty and we do care about getting the most intense flavors / arromatics out of the apple. Very similar concept, here to growing great wine grapes. A grower has to shift his focus to quality not quantity.
A properly planted and managed cider orchard, such as ours, here in the climate and soils of the upper Skagit Valley, can produce the very best of cider apples without the use of any applied nitrogen... ever.
It is the excess of residual nitrogen in apples that can cause headaches during cider processing.
Some nitrogen in the apples is expected and a necessary part of the fermentation process, whats best is to have an orchard where these natural levels are always in balance and always the same, year after year.
Although no longer certified, our cider orchard is still organic.