Stop 6: Apple Varieties at Sea Cider
Most of our apple trees were planted in 2004, the same year Sea Cider was founded. You’ll notice they’re smaller than typical orchard trees; this is because they are dwarf and semi-dwarf varieties, grafted onto dwarfing rootstock. This keeps them compact, easier to harvest, and allows for more trees per row. All our trees are hand-harvested, and a single tree can produce up to 100 pounds of apples each year.
Heirloom Apples
Every tree here produces heirloom apples — varieties that have been cultivated for at least 50 years. Unlike modern grocery store apples, these are often:
- Less sweet
- More bitter and tannic
- Unsuitable for eating fresh, but perfect for cider!
Cider Apple Categories
Apples for cider-making fall into four categories:
- Sweets
- Sharps
- Bittersharps
- Bittersweets
Take a look at the row of apple trees right here in front of the Ciderhouse. These are Kingston Black apples, a classic bittersweet variety that tastes too astringent to eat but makes fantastic cider.
Did you know ...
At Sea Cider, we grow all four varieties, but we focus on bittersweets, which are rich in tannins. These compounds add deep colour, a drying sensation on the palate, and complexity to cider, much like tannins do in red wine. Bittersweet is one of our certified organic, estate-grown ciders. Twice awarded "Best in Show" at the NW Cider Cup, and most recently a Gold Medal at the Canadian Cider awards, Bittersweet is called a "cider for cidermakers," boasting rich tannins and a long finish.
Next stop —> Stop 7: Our Orchard
