By Andi Anderson
Michigan State University (MSU) researchers have compiled data on over 800 apple varieties to help hard cider makers choose the best apples for their ciders. The data includes sweetness, acidity, pH, and bitterness. This information can help cider makers create a cider with the perfect flavor profile.
MSU researchers began by surveying apple varieties grown in Michigan and New York. They then collected all of the data that exists in the published scientific literature about these traits. This information was then put together in a reference chart that cider makers can use to develop their ideal recipes.
The apples commonly grown in Michigan for making hard cider are Northern Spy, Golden Delicious, and Dabinett apples, all known for their sweetness. McIntosh and Jonathan apples are also popular choices, as they are sweet-tart. Yarlington Mills apples are used to produce a bittersweet cider.
Cider-specific apples are often too bitter to eat fresh. "In the industry, we call them 'spitters' because you'd never pick one of those apples to eat," said Nikki Rothwell, an Extension fruit specialist with MSU's Northwest Michigan Horticultural Research Center. "Some of the apples used in European hard ciders have a funky taste with barnyard notes, which make for great hard apple cider."
The MSU reference chart is a valuable resource for hard cider makers of all experience levels. It can help them choose the right apple varieties to create a cider with their desired flavor profile. The chart can also help growers decide which apple varieties to plant to meet the needs of the hard cider industry.
If you're a hard cider maker, check out the MSU reference chart to choose the best apples for your next batch of cider. And if you're a grower, consider planting some of the cider-specific apples to support the growing hard cider industry in Michigan.
Photo Credit: gettyimages-richard-7
Categories: Michigan, Education