Jonathan Apples

[Archer]

I'm going to be buying 200 gallons of freshed pressed juice made primarily from Jonathan apples out of Michigan, maybe as much as 3/4 of the blend. Any one have expereince with making hard cider from Jonathans? Comments, suggestions, how was it? Acidity? I will probably use Nottingham yeast. Many thanks.

 

[UpstateMike]

The Jonathan apple is a medium-sized sweet apple, with a strong touch of acid and a tough but smooth skin.. Other than that, I can only direct you to an article on the Jonathan apple. Apparently it is the father of the Jonagold, Idared, and a few others.

Do you know what the rest of the blend is made from?

Jonathan Apple Info

 

[Archer]

Thanks, Mike. Looks like Jonathans came from Spitzenburgs, which are known to make a good cider, but.... I think the rest of the blend is mostly just desserts, likel gala, delicious, etc. I guess we will see, as I've committed to the order now.

 

[madscientist451]

Jonathan juice is ok, I like the taste of Jonagold better, a blend of the two tastes pretty good. I'm using Jonathan in some batches I'm running this fall, but only in minor amounts.
I wouldn't order 200 gallons of it though, too many other apples out there. I'd cancel this if you can and get more varieties in the cider.