![]() ![]() Though you won’t often find more than a few standard apple types in a regular grocery store, some specialty markets carry an expanded selection. ![]() Galas, Gravensteins, Newtown Pippins, Rome Beauties and Winesaps are a few common varieties that can add amazing nuances and depth to hard cider. Most apples can be used in creating flavorful hard cider, but there are a few specific varieties that work best as cider apples. Some apples are best for eating raw some have flavors that can take your apple pie to the next level. The flavor profile of each apple is broad specific varieties are enhanced with their own unique characteristics. All apples have some kind of balance between tart and sweet, but the varying degree of each property, including the texture and flavor notes, play a part in differentiating the styles. Yes, it may be the name of the best party game, but can you actually compare apples to apples? In yet another example of the magical power of apples, when it comes to flavor, no two varieties of apples are quite alike! Check out her first, second and third installments to catch up on the topics discussed so far. Our intrepid cider reporter, Samantha (who’s also an at-home cider-making experimenter), will share her tips, thoughts, frustrations, victories and insights into the DIY magic it takes to turn apples into a mind-bending beverage. They’re a cross between Red Delicious and Jonathans and are a firm-tart apple.Welcome to Cider Culture’s column about DIY cider making.
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