I wish I paid more attention to the apples used in the ciders I like but I have to say I really like one with a bit of tang almost sour but still sweet.

I don’t have a favorite brand, but whenever possible I buy cider from small, organic growers who are as local as possible. I am a member of the midwest Organic Fruit Tree Association ( http://www.mosesorganic.org/treefruit/intro.htm) and last year attended a day seminar at Earth First Farms in Michigan. The family owned small farm has won multiple awards for their cider.

Part of the seminar focused on cider, and I was fascinated to learn that while cider makers have carefully guarded personal recipes, the taste and quality of cider changes throughout the season. This is because the varieties change throughout the season, and some varieties are more plentiful at some times than others. Since then, I’ve been hoping to find a very local grower from whom I could purchase fresh cider throughout a season. There aren’t many market apple farmers in Illinois, so I might just have to start mail ordering from the Rosenfields at Earth First!

@tash, Here’s a blog from our company about homemade cider making.
http://whiteharvestseed.com/blog/around-the-farm/apple-cider-fixins/

My family owned and operated an orchard for about 20 years. We made (& still make) our own cider that received rave reviews from our customers. Our secret formula is now to be revealed! :o) In all our experience we found the blend to be key. We mixed a third of Red Delicious for aroma & sweetness, a third of Yellow Delicious for sweetness & flavor, and a third of Jonathan for that special tartness flavor. Adjusting the amounts would specialize it to our preference. Don’t just use one kind. You’ll be very disappointed.

Getting it cooled quickly after pressing is another key factor. Creme is right about flavors changing with the season. Cider is a “waste” crop generally. They use the rejects from the sorting line or windfalls. Even the wormy ones! (That’s the secret ingredient!) One other thing to keep in mind is fresh cider can have a “cleansing” effect, if over indulged in!!

Try this this hot summer. Get some cider. Put it in some ice trays and chop the cubes in a blender for a slush that will leave you cool, refreshed and wanting more. (Maybe even a brain freeze if you drink it too fast!)

we used Gravenstein and Jonagold. individually or blended. different enough that some folks would notice as we switched as the season went on, but both really tasty. Gravenstein juice seems a little lighter with the balance more toward tart. refreshing. Jonagold juice is both sweeter and more tart. feels good as the weather cools. some crabs in the mix add some nice mouthfeel, too, but those aren’t easy to come by.

it’s hard to pin down, but in my experience the efficiency of the press used has a large effect on flavor. the hand cranked acme screw Happy Valley-style wooden presses have a relatively low yield and the juice is thick and dark with a serious bite that almost burns. the water bladder accordion style presses and others with high efficiency yield juice that might as well come in a juice box. in between those two is a sweet spot that isn’t too thin, has some of that great Fall sharpness, and won’t get stuck in your teeth.

Thank you hillbillyharvey!

I never really considered ‘red delicious’ to be a good eating apple though so I don’t have it on my currant list. I do love it’s offspring ‘cameo’ however (but it is hard to find both as fruit and tree). I just got an Arkansas Black which is suppost to have great aroma.

creme- I am not a fan of email groups, they just aren’t organized well. (the information I mean, I like things to stay together so I can easily look it up later.) The events list doesn’t have any in my area, although the SSE one sound neat.

puu-I hadn’t thought of the press causing differences in taste. Thanks.

growmonkey-fortunately it isn’t a development like that that is taking over the orchard near where I grew up (at least yet). here is a review. They have sold pieces of it for years, and the new owners always kept a few apple trees in the front yard. But the other day I drove by and saw that there are two signs out, one said 4 acres, the other was just below the apple sign in the drive. The area that it is in has a lot of houses, but most have a few acres each, but it’s two miles from a village that has been growing fast for 10 years at least. I don’t know if they will still be selling apples/cider in the fall, but if so I am going to try and go.