Heavy cropper of small dark red-blushed fruit. (SG 1.054, acidity 8.2g/L, tannin 2.5g/L) Liz Copas writes that it “can produce an excellent cider. Its juice is rather acidic bittersharp and is better blended for a more balanced product.”
When I meet cidermakers, I always ask them about their favorite varieties. Eric Shatt of Redbyrd Orchard Cider in the Finger Lakes region of New York replied “Porter’s Perfection.” Redbyrd’s website calls it an “excellent balance of tannins and acidity.” Often produces twins or triplets—two or more fruits fused together.
Similar to the excellent Lambrook Pippin; the two varieties are thought to be of same parentage. Scab resistant. Blooms midseason. Z4.
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