I have been trying to gather data such as typical SG, pH, TA, and Tannin for common types of "non-cider" apples. Unfortunately, they are what we have to work with most of the time here in Oz where "cider" apples are hard to find unless you have planted your own. Suitable trees such as Dabinett and Yarlington Mill are sometimes available but are typically small, bare rooted trees that will take some years to produce a reasonable crop.
I note that some of the smaller commercial "craft" producers tend to have a blend of things like Gala, Fuji, Golden Delicious with 30% of "Heritage English or French cider apples. This seems to work quite well.
All of this means that some clever blending is called for (a simple example is 2L of Granny Smith with a TA of 10g/L plus 3L of Red Delicious with a TA of 2.6g/L should result in 5L of juice with a TA of 5.6 g/L).
I can find good data on a few common apples and many "cider" apples. I can also measure my own when I have enough (Cox's Orange Pippin has finally matured and will have a good crop this year and the poor little Bramley's Seedling that was eaten by deer last year has survived and produced four apples!). I also recently found out that my Pomme de Neige is also known as Fameuse, which is included in Claude Jolicoeur's book as a desirable cider apple. However, there are common apples out there that I can buy such as Fuji, Gala, Pink Lady, etc that might also make worthwhile contributions if I want to head that way.
So, the question is... does anyone know of a source of relevant data for "common" apples. Dr Google seems to have good sources of data for "cider' apples but not common garden variety eating or cooking apples.
I note that some of the smaller commercial "craft" producers tend to have a blend of things like Gala, Fuji, Golden Delicious with 30% of "Heritage English or French cider apples. This seems to work quite well.
All of this means that some clever blending is called for (a simple example is 2L of Granny Smith with a TA of 10g/L plus 3L of Red Delicious with a TA of 2.6g/L should result in 5L of juice with a TA of 5.6 g/L).
I can find good data on a few common apples and many "cider" apples. I can also measure my own when I have enough (Cox's Orange Pippin has finally matured and will have a good crop this year and the poor little Bramley's Seedling that was eaten by deer last year has survived and produced four apples!). I also recently found out that my Pomme de Neige is also known as Fameuse, which is included in Claude Jolicoeur's book as a desirable cider apple. However, there are common apples out there that I can buy such as Fuji, Gala, Pink Lady, etc that might also make worthwhile contributions if I want to head that way.
So, the question is... does anyone know of a source of relevant data for "common" apples. Dr Google seems to have good sources of data for "cider' apples but not common garden variety eating or cooking apples.
