Harrison Cider Apple

Harrison Cider Apple is a variety of apple that is primarily used in the production of cider. It is known for its rich, sweet flavor and high sugar content, which makes it ideal for fermenting into cider. The Harrison Cider Apple originated in the United States during the 18th century and was widely grown in New Jersey.

History

The Harrison Cider Apple was first discovered in the early 18th century in Newark, New Jersey. It quickly gained popularity due to its excellent cider-making qualities. However, by the 20th century, the variety had almost disappeared due to changes in agricultural practices and the prohibition era. It was rediscovered in the late 20th century and has since been revived by cider makers and apple enthusiasts.

Characteristics

The Harrison Cider Apple is a small to medium-sized apple with a dull yellow skin that is often covered with russet. The flesh is firm, juicy, and sweet, with a rich flavor that is highly prized in cider production. The tree is vigorous and productive, with a tendency to bear heavily in alternate years.

Cider Production

The high sugar content of the Harrison Cider Apple, along with its rich flavor, makes it an excellent choice for cider production. The apples are typically harvested in late October or early November, and then pressed to extract the juice. The juice is then fermented to produce cider. The resulting cider is often described as rich, complex, and full-bodied, with a balance of sweetness and acidity.

Cultivation

The Harrison Cider Apple is a hardy variety that can be grown in a range of climates. It prefers well-drained soil and full sun, and is resistant to many common apple diseases. However, it does require careful pruning and management to ensure a good crop.

See Also

• Apple
• Cider
• List of apple cultivars

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