Growing Apples for Homemade Cider

(Page 10 of 10)

December/January 1994
By Michael Phillips 
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Most of these latter apple varieties have been developed by growing out pollinated seed of two known varieties. For northern growers, the University of Minnesota brought forth a series of Malinda-crossed varieties with wonderful cider qualities, Haralson, Sweet Sixteen, and the nuttyflavored Chestnut Crab among them. Bill MacKentley affirms the worth of this century's selections: "The cardinal rule of a good breeding program is to release an apple only if it is superior to its parents." Name recognition aside, the buying public is missing out on the likes of Sharon, Joyce, and Wellington.

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Home cider makers and orchard entrepreneurs will deserve high praise for reviving cider to its full array of flavor by blending apples like these. Such acclaim doesn't belong only to our era, however. As Mr. Jefferson might aptly remind us through the easy drawl of Tom Burford, "Oh no, we had that a while."

For lots more information on how to make cider, see Home Brewing: Cider Making.

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