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West Croft Cider - The Apple Varieties in Ciders
All the apples used in West Croft Ciders are either grown in our own orchards, or by trusted local suppliers who embrace our organic ethos. Many of these varieties of apple are now scarce, and it is only through the efforts of dedicated growers that they continue to flourish where they are cultivated and cared for. Here is some information about the different varietes of Malus Domestica that we grow.
Originating in Wales, Breakwell's Seedling cider apple produces handsome striped red coloured cider apples, very good fruit load, also self fertile so it sets good crops without pollination, makes a bitter-sharp cider type.
Ellis Bitter, is often also known as Ellis's Bitter or Ellis's Bitter-Sweet. This English cider apple originated in Devon, but is now widely planted across the west of England.
The variety's exact origin is unknown, though it was believed to have been first planted around Crediton, Devon, in the 19th century, on the farm of a Mr Ellis at Newton St. Cyres in the middle years of the century.
It was subsequently widely planted across the region by commercial growers in the 20th century after being included in trial plantings by the Long Ashton Research Station. Its early cropping characteristics allowed extension of the harvesting season which made it a popular choice among commercial fruit growers
Ellis Bitter is still found in modern commercial orchards, in additional to 'traditional' orchards.
Like several great older varieties, Frederick tends to be a bit slow to start cropping and it has a biennial tendency. The fruit is best used as a 'full sharp' cider apple and will make a great dry single varietal cider, or bring sharpness to a blend.
The apples ripen in the first and second week of August and do not keep very long, so very often get pressed early. The fruit is small, yellowish in color with brown specks, plus a slight red flush, and is very sweet, so makes a good basis for sweet ciders, or brings sweetness when blended with dry cider.
Originated in Devon. It was discovered by Mr Hill, a cider maker and nurseryman of Staverton, near Totnes, Devon. Known to have been in existence in the early 1920s. Trees are very vigourous and can therefore delay cropping. Fruits are medium sized with white flesh which often carries a red tinge especially in highly coloured fruits. Produces a medium-sharp, fruity but rather thin cider. Also somewhat resistant to apple scab. Brown's Apple is good to use as a blending apple, adding sharp notes whilst the others ensure the cider has body.
This old popular cider apple was raised by M. Legrand of Yvetot, Normandy , France. It first fruited in 1872. It was named after M. Michelin of Paris, one of the original promoters appointed by the French Government for the study of cider fruits. Introduced into Herefordshire in 1884 by the Woolhope Naturalists Field Club. Fruits are small and pale green to yellow. Produces a sweet juice resulting in a bittersweet cider ideal for blending. Mid-season harvest, good crop, slight tendency to biennial bearing; more than 3 weeks storage. It is also partially self pollinating
An old variety originating in Devon. Once very common in cider orchards in the Exeter area. Susceptible to mildew in damp climates. Tends to biennial cropping. Produces a pure sweet, sometimes a very mild bittersweet cider of good quality. This variety is also self pollinating.
Brown Snout cider apple has a greenish yellow fruit, makes a bittersweet cider, harvests mid to late season, good pollinator. A very popular choice for single varietal ciders, partly due to its late ftuiting.
The term 'Jersey' or 'Jaysey' is applied to bittersweet type cider apples in Somerset. In the counties of Herefordshire and Gloucestershire they may be referred to as 'Norman' and 'French'.
The 'Chisel' in its name is believed to be derived from the old local word 'chesil', meaning a pebble, and refer to the apple's small size and the hardness of its flesh. The Chisel Jersey apple is thought to have originated in the 19th century in, or around the village of Martock in Somerset. For around a century was planted little outside the immediate area. The Chisel Jersey trees in our orchard date back to the very early 20th century when cider production started at West Croft Farm.
The commercially important cultivar 'Dabinett' is believed to be one of the offspring of Chisel Jersey. 'Chisel Jersey' is a full bittersweet apple, high in tannins and sugars and relatively low in malic acid. The fruit are small, green with a striped red flush, and ripen late in the year: they usually have a distinctive offset stem.
A very high quality English cider variety, provides a bittersweet juice for cider making. Antique French cider variety, Dabinett cider apple produces fruit that are fairly large, with bright red skin, and soft flesh, harvests midseason. Considered a very good single variety cider choice. It is also self fertile. Possibly ideal for those wanting only one tree to make cider from.
In the late 19th cebntury, Harry Masters, a Somerset nurseryman, Harry Masters propagated this variety. It fruits late in the season and produces a bittersweet juice. Like the Chisel Jersey, the 'Jersey' part of the name is thought to derivefrom the local word "jaysey', meaning bittersweet. Unlike the Chisel Jersey, this tree produces medium to large fruits. The colour is green to yellow with red streaking. The apples have high tannins and sugars, and don't keep well, so have to be pressed and used as soon as they are ready.
The Vilberie apple was introduced to Britain from France in the late 19th century. It is a late, bittersweet fruit harvested usually around late November. It brings richness and body to ciders as well as a depth of flavour.
Originating in the village of Yarlington, Somerset. It can be a strong biennial cropper unless pruned regularly. Yarlington Mill cider apple bears smallish fruit, yellow skinned, starts cropping very early in its life, is self fertile, and described as being 'possibly the doyenne of cider apples', harvest midseason, the tree was originally found growing out of a wall next to the wheel of an old English mill, and soon rose to prominence due to its heavy cropping. If you are going to grow only one type to make cider this is it.
Kingston Black cider apple is a cider apple with very pretty skin colouring - crimson and streaked darker crimson on yellow background, flesh yellowish and tender, with only a mild acidity, makes a bittersharp cider. Also known as Black Taunton, the Kingston Black cider apple was a popular cider apple in Somersetshire, and is perhaps the most well known of all cider apples available today in Australia. This variety was introduced into Herefordshire c.1820 by Mr Palmer of Bollitree Estate, Weston-under-Penyard near Ross-on-Wye. It is partially self pollinating as well. It is however somewhat prone to disease.
Stoke Red cider apple is a classic cider apple from Somerset in England, it became well known around the 1920?s, smallish fruits which produce a high quality bittersharp cider, often with a good aroma to it, this variety was once known as 'Neverblight' due to its robust resistance to disease, well worth growing. This is a good variety to use for a single varietal cider.
Tom Putt is a traditional variety of dual purpose apple, originating from Devonwhere it is often also known as Ploughman, Coalbrook, Marrowbone, Thomas Jeffreys and many other local names. The apple is associated with Combe House in Gittisham.
Legend has it that Tom Putt was an 18th-century landowner, Thomas Putt of Combe, who died in 1787 and was nicknamed 'Black Tom'. Putt, a barrister, is believed to have perfected the variety, winning prizes for his fruit trees at agricultural fairs around Honiton, Devon.
With local rivalries to the fore, many growers in Somerset believe that the apple was named after the Reverend Thomas Putt of Trent in Dorset. Further stories hole that this Thomas Putt was the nephew of the Thomas Putt of Combe, so may have given him the tree in the first place. That's the way to do it! Keep it in the family.
The Tom Putt apple trees at West Croft Farm have been in the family for generations, following the tradition. Harvesting early in the season, the Tom Putt apple is classed as Sharp under the Baker classification, and is used in our dry and medium ciders.
Morgan Sweet is an unusual cider apple, being quite large and very yellow in appearance. It is believed to have its beginnings in the 18th century in south Wales and around Monmouthshire. The apples are ready in early September, and the juice is sweet, making it perfect for our sweeter ciders. The unfermented juice was also a very popular drink among miners in south Wales for its refreshment value when down the pit.
The Port Wine of Glastonbury apple produces a very sweet juice, perfect for making sweet ciders or blending into medium ones. It is a very unusual apple in that the flesh is quite pink, which imparts a characteristic orange colour to the cider once made. Aside from the sweetness, the fruit has a very intense flavour, making a really 'fruity' cider.
