I realize the Spitzenburg is not the ideal cider apples, but it is listed in the category.
Yesterday I went to a large orchard to pick some different varieties and Spitzenburg was one of them. I was not really impressed by it. I was told that it will sweeten up after picking. Should I let it sit a week before grinding and pressing?
I also tried another cider variety (Harry Masters Jersey) and thought it was mostly bland. Is this normal?
I ended up with Roxbury Russet, Spizenburg, Harry Masters Jersy, Wickson Crab, Golden Supreme, Crispin, maybe a few Golden Russets and a few stray others. Next weekend I'm hoping to hit up some other varieties (Brown snout and Dabinet). http://www.champlainorchards.com/?page_id=58