Rick: New York apple grower Rick here. Today we're going to talk about the apples used to make great, healthy New York apple cider. Just as there are various apple varieties that offer distinctive taste and characteristics. Ciders provide different flavors based on the apple used.
At many facilities the taste of the cider evolves throughout the harvest season depending on the apple varieties available. At harvest time apples are sorted at a packing and shipping facility.
Apples that are firm, but have some cosmetic flaw are use for cider. A bushel of apples yield about 3 gallons of cider. Some ciders are blend of several apple varieties like Macintosh, Gala, Cortland and Golden Delicious.
Sweet, tart and aromatic apple varieties create a great blend and that's what you'll often find in stores and at far markets. Some producers will also use a single variety like Macintosh alone to create a tart and tangy cider.
Acidity and sugar levels are key elements of successful cider. Apples with a high sugar content and balanced acidity are ideal such as Empire, Jonagold and Rome. Late maturing varieties that are very right often create some of the best cider.
Drink up and enjoy the great fresh taste of New York apple cider.