3 Keys to Choosing the Best Apples for Pressing
We’re choosy about what we drink. You should be too.
Newtown Pippin Variety growing in the Kelly Ridge Farm Orchard
At Tumbling Creek Cider Company, we’re choosy about the apples we pick, press, bottle and add our label. Not every apple is meant for the press. Even if it’s the prettiest on the tree, it might not be the best in the bottle. For us, there are three key characteristics to the perfect cider apple.
But wait…
Why be particular about the apples we use?
Because apples are the main ingredient which gives hard cider its flavor, aroma, body and mouthfeel. To make excellent hard cider you must start with excellent apples.
We keep our eyes (and tastebuds) out for 3 key characteristics.
SWEETNESS
The amount of initial fruit sugars determine the level of alcohol that will be produced. Other apple sugars that the yeast don’t ferment can leave a slight sweetness to a cider even when the cider is “bone dry” (no sugar remains for the yeast to ferment). For example a sugar alcohol like sorbitol.
TARTNESS
The level of acids in an apple will determine how SHARP the final cider will taste.
BITTERNESS
Various compounds like tannins/tannic acid result in an astringent mouthfeel and BITTER taste. This many not sound pleasant but one characteristic that many excellent cider apples have that dessert apples do not is a higher level of tannins.
Winesap, in our orchard at Kelly Ridge Farm
SWEETNESS, TARTNESS
AND BITTERNESS
It’s all about the balance and the blend.
Put these three characteristics together and you have
the main descriptive tool we use when describing an apple variety.
And wow, we have a LOT of apples in our orchard.
Another look at the Virginia Beauty
Here’s just a few of our varieties:
GOLDEN RUSSET is considered a SWEET.
ASHMEAD’S KERNEL is considered a SHARP.
COX ORANGE PIPPIN is considered a SHARPSWEET.
TREMLETT’S BITTER is considered a BITTER.
YARLINGTON MILLS is considered a BITTERSWEET.
HEWE’S VIRGINIA CRAB is considered a mild BITTERSHARP.
Virginia Beauty - a TC3 favorite - perfect for picking at the Kelly Ridge Farm Cidery
We do keep an eye (and nose) out for a few other characteristics.
AROMATICS:
Some specific aromatics carry past fermentation and give a cider a intriguing and delightful aroma. This is sometimes described as having “an interesting nose” since a subtle aroma can make the cider more pleasant.
Some apple varieties have slight aromas of things you wouldn’t expect to find in apples like a hint of pineapple, cinnamon, mango, banana or lemon peal.
Between our signature brews, fruit blends and experimental small-batch ciders, we know there’s something for everyone. Stop by the Taproom, or shop online for something crisp and delicious.