1. The seeds of an apple don’t produce that kind of apple. That’s right – plant a Granny Smith, you don’t get a Granny Smith. You get a new genetic variety. Each and every time.
2. To get a particular variety of apple, a farmer grafts buds or shoots of the desired apples onto another tree.
3. You know an apple is ripe by its seeds. If they’re brown, tan or purple, the apple’s ready. If the seeds are white or ivory, it’s not.
4. Some of the best cider apples are some of the worst eating apples. Apples grown for cider fall into four categories: sweets (high sugar), sharps (high acids), bittersweet (high tannins and sugar) and bittersharp (high tannins and acid). These qualities mean they ferment well, but often make them too sour/too bitter/too astringent to eat.
Compiled from source interviews, www.ciderweekny.com