CORTLAND
* Slightly tart taste.
* Excellent for eating, salads, sauces, pies, baking.
* Good for freezing.
EMPIRE
* Blend of sweet-tart taste.
* Excellent for out of hand eating, salads.
* Good to use in
baking, pies, sauce, freezing.
FUJI - Mutsu
* Very sweet taste.
* Excellent for fresh eating and salads.
* Good for sauce.
GOLDEN DELICIOUS
* Sweet taste
* Excellent for eating out of hand, salads, sauces.
* Good to use in pies, baking, freezing.
GRANNY SMITH
* Tart tasting
* Good for all-purpose use.
JONATHAN
* Slightly tart taste.
* Good for all purpose use.
MACOUN
* Very sweet taste.
* Excellent for fresh eating.
* Good for sauces and salads.
McINTOSH
* Sweet with a slightly tart taste.
* Excellent for eating out of hand and sauces.
* Good in salads
and pies.
RED DELICIOUS
* Sweet taste.
* Excellent for fresh eating and salads.
STAYMAN/STAYMAN WINESAP
* Slightly tart taste.
* Good for all purpose use.
A
complete listing of
Where to find New Jersey Apples
can be obtained through:
New
Jersey Apple Industry
Advisory Council
PO Box 330
Trenton, NJ 08625-0330
Apple Cider
The drinking of Apple Cider has likely been part of our culture for as long as there
has been apples, but around the ninth century is when European history begins to show cider as a popular drink among the masses.
Its appeal as a drink has risen and fallen throughout the years, but in the past decade the rise of microbreweries and homemaking
kits have pushed apple cider making, especially hard cider, to a new level of popularity.
A popular question regarding apple beverages is, "what are the differences?" Here is a
quick synopsis:
Apple Cider vs. Apple Juice
Apple cider is essentially apple juice that has not undergone a filtration process that removes coarse
pulp or sediment. Cider may or may not be heat pasteurized. Apple juice has been filtrated, pasteurized, and vacuum sealed
to give a longer lasting, clearer looking product. Most juices add additional water and other ingredients to maintain flavor
and clarity. Outside the U.S., the term "Apple Cider" typically means "Hard Cider" while "Apple Juice"
usually will get you a sweet cider.
Hard Cider vs. Sweet Cider
When you press apples into a liquid form for immediate bottling and consumption you
get Sweet Cider. This cider may or may not be pasteurized. Allowing the liquid to ferment, either naturally or with controlled
active ingredients like yeasts, one gets Hard Cider.
The styles of sweet cider vary based on the types of apples used: neutral, aromatic,
astringent and acid-tart and the procedures used to develop these into hard cider vary even more. In the near future we plan
to have cider blending styles and hard cider recipes on-line. For some ways to turn your everyday cider into hard cider, check
out the cider forum board from our friends at HomeBrew.com.
What is Applejack and is it different than Apple
Brandy?
Applejack, also called "cider oil", is hard cider that goes through a process of freezing
and draining of liquid until all that remains is a drink containing a high concentration of alcohol. As hard cider freezes,
the water in the mixture separates and turns to ice while the alcohol remains in liquid form. The liquid is siphoned off and
allowed to freeze again. This process continues until the liquid no longer freezes.
Apple Brandy, the most popular brand being Calvados®, can take two forms
-- a "pure" apple form and less expensive techiniques that contain additional grain spirits. In either case, the
resulting mix is distilled to vaporize the water and other cider contents and pull out the Ethyl alcohol used in the brandy.
This liquid is then aged in wooden casks for varying lengths of time. Some brandy's may add artificial sweeteners or caramel
coloring to the mix, while other brands like Calvados® leave it more in its pure form and let the aging process give it
its distinct flavoring.
