Cider apple
Malus domestica · Pome fruit
Top 10 pairings
A cider apple is any of the tannic, high-acid or high-tannin apples grown specifically to be pressed and fermented rather than eaten — bittersweets and bittersharps such as Kingston Black, Dabinett and Yarlington Mill. Too harsh and astringent for the table, their juice is exactly what gives traditional cider its body, grip and depth.
Picking a good onedrag
Rock hard, green, off the treeSweated soft, browning through
YieldingNearly thereSugar still climbing. A few more days in the heap buys Brix and an easier press.
The thumbFirm, the thumb only dents the skin
SkinGround colour yellowing, the shine going
Stalk endStalk pulled free, the scar dry and clean
SmellSweetly appley, nothing more
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it.
What you get from one
100%
Edible part
about 85 g - whole fruit mills, core and pips too
85 g
Weight each
each one
50%
Juice
about 500 ml a kilo
Keeping ittap a temperature
A domestic fridge holds it about 5× longer than the counter.
90-95%
Humidity
Loose heaps, air moving
Airflow