Cider Apple tree recommendations

SPB said:
Yarlington and Brown's are cider varieties. Typically the apples that don't taste good to eat make better cider, crab apples and cookers depending on how far you want to get into it. We have just made a batch the last two weekends, cider and perry. Typically a large bag-for-life full will yeild enough juice for a demijohn. You can allow them to ferment naturally, but we add champagne yeast.

It is good to think about the planting early doors, you can espalier the trees, but this takes a while but they can be establishing whilst you are working on the house.

Check out this site which is listing cider apples, I haven't used them but cames across it the other day.
walcotnursery.co.uk

Buy cider apples from the nursery. Organic cider apple trees for sale.

An expanding selection of cider apple trees are offered for sale on that will produce high quality Cider. Cider apples are offered on two rootstocks.
walcotnursery.co.uk walcotnursery.co.uk
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+1 for champagne yeast; I have three batches running, 5, 10 &15%

Going by previous experience, the 15% is not to be trifled with....
 
Mine is still bubbling away, like a golden lava lamp. This is a perry BTW.
 

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We have a small orchard, it gets smaller every year as honey fungus is slowly killing the trees off.
We pick and mix the apples at random for apple juice. Had over 100 bottles this year. Every year it tastes slightly different, but we will have finished it off before picking again next year.

It costs £2.00 a bottle including pressing, pasteurisation and the labeled bottle. Keeps for two years.
 
I’m on 1000ltr fermenting this year, some under pressure ferment, some with champagne yeast, some with wild yeast, and some with a commercial cider yeast. Each press is different and so is the resulting cider.

Pity I’m limited to drinking 2 pints a week..
 
I left pressing a bit late this year. Just the 50 gallons. The best thing about cider making as a hobby is most of it is spent waiting for the stuff to be ready!! I like to wait until June in the hope that I get a malolactic secondary fermentation which takes away the harshness of the first fermentation!!
 
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