summary: Please see Blanc Mollet

characteristics: Sweet with undertones of bitterness.

characteristics: The flesh is light tan coloured, fine grained, tender and sweet.

characteristics: The flesh is white, firm. Juicy and sweet.

origins: France

characteristics: The flesh is cream coloured. Bitter.

summary: This bittersweet cider apple orginated in the 1800s in France and is valued for blending when additional bitterness is called for in hard cider.

characteristics: Very bitter.

characteristics: The flesh is greenish which is most pronounced close to the skin. Very bitter with no discernible aroma.

summary: A yellow, round, bittersweet cider apple from the Côtes-d'Armor region of Brittany (France).

origins: Grown in the Finistère region of Brittany (France).

summary: A bittersweet cider apple from northwestern France.

summary: not available

characteristics: The flesh is cream-coloured and dense. Somewhat coarse-grained and chewy, sweet and aromatic with a vinous flavour.

summary: Please see Amer Forestier

summary: This is just one of the 96 varieties of limbertwig apples which arose out of the South Appalachian Mountain region of south-eastern North America. Roughly half ...

summary: Likely a lost cultivar. Used as a sharp component in cider making during the 1800s.

summary: A bittersweet cider apple from northwestern France.

summary: An excellent French cider apple from Brittany; juicy, flavourful and balanced.

summary: A highly coloured mutation of Aroma discovered in 1988 in Sweden.

characteristics: The flesh is pale yellowish, firm. Juicy with a good, sweet-tart balance and a wine flavour.

summary: A late-ripening, bitter Brittany cider apple.

origins: Specifically bred by Liz Copas and Ray Williams at the Long Ashton Research Station in Somerset (U.K.) to provide England's commercial cider industry with a ...

summary: Can be kept for long commercial storage which makes them usable for the market and supermarket trade.

characteristics: The flesh is white and tender. Fine-grained. Very juicy, sweet, somewhat acidic and with a distinct aniseed flavour.

characteristics: The flesh is lightly greenish. Fine-grained. Juicy and lightly sweet-tart

summary: An early-summer fresh-eating apple developed in South Dakota during the early 1900s. Hardy and bears fruit within two years of being planted.

summary: Recommended for making a single varietal dry cider. One of several varieties used for the bitter-sweet component of Brittany-style apple cider.

summary: Tolerates temperatures down minus 50 degrees Centigrade, this Russian apple is used for making tart pies and cider. It can be grown from seed and was often used ...

summary: One of several Antonovka apples developed by Ivan Michurin in the early 1900s to produce a variety of hardy and flavourful fruit.