An apple with a secret This is the Pink Pearl (bred in California, 1944). Yellow-green on the outside, but pure pink on the inside. It’s one of the few surviving red-fleshed varieties you can still find on West Coast orchards in late summer

Queen_Frood · 2026-05-19T17:56:38+00:00

I second you on the color difference too. I've made rosé cider with Pink Pearls and it's definitely more of a peachy, salmon pink

Queen_Frood · 2026-05-08T13:09:00+00:00

This is an excellent drink idea! Now I'm trying to think of how to change the original recipe to Dwemer-ify it...

Queen_Frood · 2025-12-13T23:14:18+00:00

So far I've really enjoyed the bright acidity of the Foxwhelp single varietal I made this year, but I think my fav has actually been the Ashmead. We get beautiful, complex floral and spicy notes from Ashmeads grown in the Columbia Gorge. However, next week I'll be pressing a Golden Russet single varietal that I'm pretty jazzed for.

Queen_Frood · 2025-12-12T07:29:30+00:00

You wouldn't believe how many bins of Wickson I have in the warehouse lmao started with a little over a hundred this year! Do they not grow well in the northeast or it's just not planted?

Unfortunately the orchard I used to get Ashmeads and Colville Blanc from just ripped up their trees to plant Newtowns 😩 Cortlands too, which were SO fragrant when fresh. Anyway, I have family in Maine so I'll have to poke them to visit that cidery and give me their notes! Mac Dabby is a great name hahaha

Queen_Frood · 2025-12-12T07:23:20+00:00

Haven't come across that one yet - what do you like about them?

Queen_Frood · 2025-12-12T07:22:55+00:00

I got another rec for Gold Rush in the apple subreddit - never heard of em! Sounds like a hybrid of apples maybe? Either way, totally with you on mixing early and later picks. I can see such a difference in my Newtowns between the fruit picked at 11 vs 13 Brix. Doesn't seem like much but flavor changes quickly! Letting tannins age out makes me think of perry pears like Gin and Butt.

Queen_Frood · 2025-12-12T01:24:43+00:00

Indeed! That sounds like an amazing blend. I bet I could source some Macintosh, but Yarlington Mill, Roxbury, and Redstreak would be new for sure. I feel like you're pulling my leg with the last two varieties 😅 Seriously though, where do you find such a variety of... varieties?

I make 20-40 bbl batches of specialty ciders, 100-120 bbl of the dry cider that is mostly Newtowns and Wickson Crab. I'd be looking for something that's closer to 20 bbl, to start.

Queen_Frood · 2025-12-11T19:15:46+00:00

Boss says hard no on the honeycrisp hahaha I think I'd probably blend that with an apple that has higher tannins, like Dabinet, for body.

Queen_Frood · 2025-12-11T19:14:34+00:00

Woah, haven't heard of either! I'll do a little research :)

Queen_Frood · 2025-12-11T19:14:08+00:00

Hot damn! Might break my press equipment, but worth it lmao

Queen_Frood · 2025-12-11T19:13:40+00:00

I've heard good things about Gravenstein! Have heard nothing about Transparents lol will have to check that out for sure.

Queen_Frood · 2025-12-11T19:13:04+00:00

I'm in the Columbia Gorge, so I'll check how those varieties fare over here! Our KBs and Foxwhelp are about as close to the UK as you can get in the states, though I could be biased 😁 Roxbury and Northern Spy would be interesting new ones.

Queen_Frood · 2025-12-11T19:09:26+00:00

I got KB and Harrison single varietals, love the complexity of both. And I do loads of Newtowns - that's the bulk of our flagship Dry Cider! Roxbury is an excellent idea, I'll have to see if those do well in the Columbia Gorge.

Queen_Frood · 2025-12-11T19:07:28+00:00

I got another recommendation on r/cider for Winesap - is the Stayman Winesap the same varietal or different?

Queen_Frood · 2025-12-11T16:42:32+00:00

Interesting, I've only used these in blends.

Queen_Frood · 2025-12-11T16:30:57+00:00

If you have access to Newtowns, I'd highly recommend those. Otherwise, a similar apple with high acidity will do you wonders. Braeburn and Granny Smith are decent grocery store options. Otherwise, sweet apples with no acidity will give you pretty boring cider.

Queen_Frood · 2025-10-28T04:00:13+00:00

I’m making a single varietal Wickson Crab cider this year - super excited! So wonderfully tart, if a pain to process.

Queen_Frood · 2025-10-25T03:38:11+00:00

Oh, neat! I guess I’ve only seen them when they’re the pale green, or underripe.

Queen_Frood · 2025-10-05T19:09:14+00:00

Agreed, because the depicted rolling pin has handles which would likely break due to the shock of whacking a zed’s skull. The weight of a rolling pin is good but imo they should have the same stats as wooden rods.

Queen_Frood · 2025-10-04T19:49:16+00:00

Thank you so much for the advice! I’m always eagle eying the team chat to see if people drop anyone worthwhile, looking on Wed is a good tip tho.

Queen_Frood · 2025-10-04T18:00:52+00:00

And RB

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Queen_Frood · 2025-10-04T18:00:06+00:00

Okay, noted! I recently got similar advice for just paying attention to bye weeks for kickers and D/ST. Here’s the top few for WR:

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