Arkansas Black is broadly disease resistant with its one susceptibility being scab. It is highly resistant to cedar-apple rust and fireblight, and it will tolerate low desert heat.

The fruit is a deep, dark purplish red that turns almost black at maturity.

An intensely flavored heirloom apple prized by connoisseurs and cider makers. It has moderate disease resistance and blooms late enough to avoid most frosts.

This variety has a small to midsized apple with a russeted honey-green skin that ripens to an orange blush under the russet.

An heirloom dessert apple that is great for storage, baking, and juice. This tree is cold hardy, long lived, and usually a productive and vigorous tree, but it can tend towards biennial or even triennial production.

The flesh is crisp, juicy, with a sweet to sub-acid flavor, aromatic, and firm. It’s a great pie apple and has been used by cider makers for over 200 years.

A traditional French bittersweet cider apple that is used exclusively in cider making and it is not suitable for fresh eating.

This small, hard apple is a staple for French cider and Calvados (apple brandy) makers, producing a high-quality, aromatic, bittersweet juice that ferments to roughly 8% alcohol.

Black Oxford is a cold-hardy and disease-resistant heirloom apple from America.

This variety has a sweet and dense apple with a complex flavor. The flesh is greenish-white and hard, with a balanced flavor that matures in storage. It will keep all winter, and it is a great all-purpose apple, good for fresh eating, baking, and cider.

This variety is an excellent, scab-immune dessert apple.

The flavor is superior; it is honeyed and aromatic with notes of caramel. It is an outstanding dessert apple that stores well and is firm enough to please most bakers.

Ellis Bitter is a traditional bittersweet cider apple from England and it is not suitable for fresh eating.

Ellis Bitter is a somewhat flat apple that is streaked orange-red over a yellow background. The fruit has a short storage life, and it should be pressed within a few weeks of harvest. It yields a full-bodied, astringent cider that is high in alcohol.

Enterprise is the perfect apple for no-spray cultivation. This grower-friendly tree is vigorous, spreading, and reliably productive.

Enterprise is a medium-large glossy apple that is fully red. The skin is quite thick and tough, and the apple is better served peeled. The flesh is creamy, firm, and crisp with a flavor similar to Idared.

Golden Russet is a prized heirloom for fresh eating and cider and is a vigorous, productive, and a reliable annual cropper.

This variety yields a rich, aromatic juice that is high in sugar and acid and low in tannin. Golden Russet is highly esteemed among cider makers for its ability to reliably produce excellent juice, and it is often used for single-variety ciders.

This tree is vigorous and very productive.

Harrison apples are smallish, round, long-stemmed, and yellow. When pressed, Harrison yields abundant dark, rich juice that contains an excellent balance of tannin, sugar, and acid, and that can be fermented to a single-variety cider.

An American heirloom and one of the best cider crabapples. Also known as Virginia Crab.

The fruit is small, light green blushed with a pinkish red and it hangs on a long, slender stem. It yields a juice that is remarkably clear, fermenting to a full-bodied, biscuity cider that carries notes of cinammon.

This large, mid-season apple is striped red over a greenish yellow background.

t has achieved international fame and rock-star popularity on account of its exploding crispness; the flesh bursts open with a spray of juice that is refreshingly sweet and balanced.

The classic New England and Canadian heirloom dessert apple.

The skin shows a splash of cherry red over bright green and the flesh is bright, bright white. This apple is known mainly for its distinctive flavor: perfumed, subacid, spicy, and vinous (like wine).

Porters Perfection is a bittersharp English cider variety.

It is also a late-season dark red apple with creamy flesh. It yields a highly acidic, low astringency juice. Porter’s Perfection is used exclusively for cider; this apple is not suitable for fresh eating.

Roxbury Russet is one of America’s oldest apples, good for storage, baking, and cider.

The flesh is hard, granular, and crunchy. Almost inedibly tart when first harvested, it will sweeten and mellow in storage. Roxbury is an excellent baker, and it is a favorite with cider makers.

Spitzenburg Esopus is primarily an American dessert apple.

Its flavor, an outstanding combination of sky-high sugars and acids, develops fully after about a month in storage. A favorite of cider makers, Spitzenburg is also an excellent culinary apple. It will keep well in storage through to spring.

A traditional vintage-quality, bittersharp cider apple from England.

Stoke Red is an English heirloom apple originating from Somerset that yields a vintage-quality bittersharp juice (suitable for a single-variety cider) with a perfect tannin/acid balance. The fruit is small, red striped over yellow, and slightly flat. The white flesh is tinged red, soft, and juicy.

A high-sugar, high-acid crabapple that is popular with cider makers.

This apple is intensely flavored for fresh eating, and perfect for jams and jellies, but it has finally found its true calling as a cider apple. The small yellow-red fruits produce a juice that is abundant, clear, and loaded with sugar and acid.

A beautiful purple, late-season, disease-resistant dessert apple.

It has a full, rich flavor with tangy notes of citrus and spice. The apple has an exotic beauty that sets it apart from glossy commercial offerings. The flesh is very hard, but crisp and breaking.