Crimson King

Why you should be excited

Crimson King is a medium-sharp cider apple from England that can make a very nice cider as part of a blend or all on its own.

The story of Crimson King

There are many attributes to an apple – especially a cider apple – that can serve as strengths or weaknesses. That’s what makes them so fascinating!

Take Crimson King as an example. On the plus side – and most importantly – it makes excellent cider, but not because of tannins (it has virtually none) or sugars (only moderate) but rather because of acid (which is high) and general complexity of flavour.

The tree scores well for vigour and productivity, but not so well for being slow to start producing and starting off with a lack of productive wood. Some say it is resistant to scab, but others disagree; everyone agrees, though, that it has good resistance to canker and mildew, both of which are rare and desirable in locations with damp winters like here on Canada’s west coast.

Crimson King — like all apple varieties — has ups and downs aplenty, but overall, it’s a solid ‘up.’

Crimson King Facts

Its origins

Raised from seed in Somerset, England, late 19th century.

Flavour, aroma, texture

For cider, it provides quality juice that’s acidic and low in tannin.

Appearance

A beautiful, bright crimson apple.

When they’re available

Late season (in our orchard, we expect early to mid-October).

Quality for fresh eating

Nope. This is a cider apple.

Quality for cooking

Limit it to cider, please.

Quality for cider

Very good.

Keeping ability

Limited (a few weeks of sweating before pressing is enough).