Good info. Maybe the Tree Top GS/Red Delicious/Golden Delicious would be the way to go then.Granny Smith is a late season apple. Depending on where you live, you may be able find an orchard that will press you a batch, but not until the weather gets cold unless they have them in cold storage. There are earlier ripening tart apples that are not as well known (Lodi, Gravenstein, Jonathan, Suncrisp). If you tell the person at the press that you are looking for tart apples, they can probably recommend something
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Keep in mind that even sweet apples will ferment out with some sourness. Granny Smiths are really, really sour when they ferment out, and they dont have a lot of flavor in the front of the palate its all in the aftertaste. A few years ago I got a batch of juice that was half Granny Smith and half Yorks (another tart apple). It was very tart to start, and by the time it had dropped to 1.020 (which is usually still very sweet), it was too sour to drink. I cut it with some Stayman juice which came out great. When I can get them, I usually ask for no more than 25 percent GS in the mix. I have heard of people fermenting out all GS juice though, so if you want to check it out, go for it. I suspect it would need to age a long time for the tartness to mellow out.
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