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This publication describes a set of associated budget spreadsheets that utilize a systematic means to assess the feasibility of growing specialty apple cultivars for sale to commercial hard cider producers.
Hard cider is a growing part of the alcoholic beverage industry. It is made by fermenting apple juice with yeast and typically has an alcohol content between 5 and 10 percent by volume. To make a premium hard apple cider product, commercial cider operations, called “cideries,” want apple cultivars with high tannin, high acid, and/or high sugar content. Few apple cultivars satisfy all of these characteristics, so cider makers often blend multiple cultivars to achieve a desired flavor profile.
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March 20, 2019