At Crosscut Farm & Orchard, our cider apple selection reflects decades of careful cultivation and a deep respect for traditional and modern cider making. Whether you are a home cidermaker, a commercial producer, or simply curious about the fruit behind your favorite bottle, our item list offers a curated look at the varieties we grow and sell. This page serves as a living catalog of the apples available throughout the season, each with its own character, acidity, tannin, and sugar profile.
Understanding Cider Apples
Cider apples are not the same as the dessert apples you find in a grocery store. While a Honeycrisp or Gala is bred for sweetness, crisp texture, and visual appeal, cider apples are selected for their juice qualities: acidity, tannin, sugar, and aromatic compounds. Traditional cider apples are often classified into four categories based on their tannin and acid content: bittersweet, bittersharp, sharp, and sweet. Bittersweet apples are high in tannin and low in acid, giving body and astringency to cider. Bittersharps are high in both tannin and acid, providing structure and brightness. Sharps are high in acid but low in tannin, adding freshness and bite. Sweets are low in both, contributing fermentable sugar and softness.
At Crosscut Farm & Orchard, we grow a mix of these categories to allow cidermakers to blend for complexity. Our cider apple list is not static; it changes with the harvest and the seasons. Some varieties are available only in small quantities, while others are staples of our orchard. We encourage customers to ask about current availability and to consider trying new varieties each year.
Our Cider Apple Varieties
We are proud to offer a diverse range of cider apples, many of which are heritage or heirloom varieties that have been grown for centuries. Below is a representative list of what you might find in our shop or at our farm stand during the season. Because availability varies, this list is illustrative rather than exhaustive, and we recommend checking with us directly for what is currently in stock.
- Dabinett – A classic English bittersweet cider apple, small and red, with soft tannins and a rich, fruity aroma. It produces a full-bodied cider with a velvety mouthfeel.
- Kingston Black – A revered bittersharp variety, known for its complex flavor and balanced acidity. It is often used as a single-varietal cider apple because of its excellent qualities.
- Yarlington Mill – Another bittersweet, with medium tannins and a distinctive, almost spicy flavor. It ferments well and adds depth to blends.
- Golden Russet – Technically a dual-purpose apple, but prized by cidermakers for its high sugar and aromatic, slightly nutty juice. It is a sweet category apple with excellent fermentation characteristics.
- Wickson – A small, intensely flavored apple with very high sugar and high acid, making it a sharp or bittersharp depending on the tree. It is a favorite for adding complexity and a bright, citrusy note.
- Brown Snout – A traditional bittersweet with high tannin and low acid, often used to add body and astringency to cider blends.
- Foxwhelp – An old bittersharp variety with a sharp, almost wild flavor and high acidity. It is used sparingly to add edge and liveliness.
- Harrison – A historic American cider apple, sweet with good sugar and a rich, almost tropical flavor. It was once widely grown for cider and has seen a revival.
These are just a few examples. Our full list changes with the season and may include other varieties such as Chisel Jersey, Ellis Bitter, Michelin, and more. We also occasionally offer crab apples, which are excellent for adding tannin and complexity to cider.
How to Purchase Cider Apples
We sell cider apples in several ways to accommodate different needs. For home cidermakers, we offer small quantities by the bushel or half-bushel. For commercial producers, we can arrange larger volumes, including bin sales. Because cider apples are a seasonal product, we recommend placing orders in advance, especially for popular varieties or large quantities.
Our apples are sold as fresh fruit, not juice, unless otherwise noted. We do not pasteurize or process the apples; they are picked and sold as-is, allowing you to press them yourself or take them to a local press. If you are new to cider making, we are happy to offer advice on blending and pressing. Just ask our staff when you visit or contact us through the website.
"A great cider starts in the orchard. The right apple, at the right ripeness, makes all the difference."
Seasonal Availability and Harvest Calendar
Cider apples ripen at different times, from early September through late November in our region. We harvest each variety at its peak sugar and acid balance, which varies from year to year depending on weather. Early varieties like Wickson may be ready in September, while late bittersweets like Dabinett and Yarlington Mill often ripen in October or November.
We update our item list regularly during the harvest season to reflect what is currently available. If you are planning a large purchase or a specific blend, we recommend checking with us in late summer to get an estimate of harvest timing. We also offer a limited amount of cold-stored apples for sale into early winter, though the selection diminishes as the season progresses.
Growing Practices and Orchard Notes
At Crosscut Farm & Orchard, we are committed to sustainable and responsible growing practices. Our cider apple trees are managed with minimal chemical inputs, and we prioritize soil health and biodiversity. Many of our cider varieties are grown on semi-dwarf or standard rootstocks, which produce fruit with more intense flavor compared to high-density plantings. We believe that the best cider apples come from trees that are allowed to grow naturally, with careful pruning and thinning.
We also graft and propagate many of our own trees, preserving rare and heritage varieties that might otherwise be lost. This allows us to offer a wider selection of cider apples than most nurseries. If you are interested in planting your own cider orchard, we occasionally sell scion wood and young trees. Ask us for details.
Using Cider Apples at Home
If you are new to making cider, start with a simple blend. A common approach is to combine sweet apples (for sugar and body), sharp apples (for acidity), and bittersweet or bittersharp apples (for tannin). For example, a blend of 50% Golden Russet, 30% Kingston Black, and 20% Dabinett can produce a well-balanced, flavorful cider. Experiment with different ratios to find what you like.
When pressing, make sure your apples are clean and free of rot. A small amount of bruising is fine, but avoid using apples that have been on the ground for a long time. After pressing, you can ferment the juice with wild yeast or add a commercial cider yeast. The final cider can be still or sparkling, dry or sweet, depending on your preference. We are happy to share our own tips and recipes; just ask.
Frequently Asked Questions
Do you sell cider apples to the public?
Yes, we welcome both home cidermakers and commercial buyers. Please contact us for current availability and pricing.
Can I buy a single variety, or do I have to buy a blend?
You can purchase individual varieties by the bushel or larger quantity. We do not pre-blend apples, but we can suggest combinations based on your cider goals.
Are your cider apples organic?
We use sustainable practices but are not certified organic. We prioritize low-spray and integrated pest management. If you have specific questions, please ask.
When is the best time to buy cider apples?
Most varieties are available from September through November. Some late varieties may be available into early December. We recommend checking our website or contacting us for the current list.
We hope this item list helps you understand the wonderful world of cider apples. Whether you are a seasoned cidermaker or just starting out, we invite you to explore our orchard and discover the flavors that make Crosscut Farm & Orchard special.