Since 1849
Hard Cider Apple Blend

Variety of Apples to Choose From

We have planted a European hard cider apple orchard in 2019. These apple varieties will be made into a special blend made available for special groups making hard cider. The blend will include the following varieties:

Current Apple Selections for Pick-Your-Own


This is an early maturing, bright red apple with good keeping qualities.  It is very similar in crispness and taste to Honeycrisp.

Maturity: September 1st Fruit Color: Bright Red 


A long time standard apple in New England;
slightly tart and tender.

Maturity: September 12 / Fruit Color: Red


This exceptional new variety was developed from a Macoun x Honeygold cross at the University of Minnesota. The fruit is mostly orange-red with a yellow background. This explosively crisp, juicy, sweet apple has a rich flavor that has made it #1 in taste panels and is Dan Beardsley’s favorite!

Maturity: September 10 / Fruit Color: Red/Yellow


A cross between McIntosh and Jersey Black, Macoun is an excellent eating apple exhibiting similar characteristics to McIntosh, only crispier. Macoun is recognized in the Northeast for its high quality. Flesh is white, firm, and juicy.

Maturity: September 15 / Fruit Color: Red


The original Empire.This apple colors to a deep scarlet red with a faint stripe.

Maturity: September 20


Many independent taste panels have rated it the best among the resistant varieties, usually above Empire, and always rated above McIntosh. Very similar in taste and crunch to the Macoun. Good well-balanced sweet-tart flavor with an attractive red skin makes Liberty competitive with “standard” apples.

Maturity: September 20


A cross between Jonathan and Goldan Delicious, this apple has an attractive red blush over yellow background with red color developing just before harvest. The strain is characterized by excellent eating and processing qualities. This is one of Dan Beardley’s favorite apples!

Maturity: September 20 / Fruit Color: Red/Yellow


A cross between McIntosh and Ben Davis that inherited the good qualities of both parents. Fruit is a beautiful red, very large, with tender, white flesh.

Maturity: September 25 Fruit Color: Red


A cross between Yellow Delicious and Indo. Fruit is firm and juicy. Good for both eating and baking.

Maturity: September 25 / Fruit Color: Golden to Green


One of America’s favorite apples. On the east coast, they’re sweet, juicy, and NOT MEALY. 

Maturity: September 30 / Fruit Color: Red


An old time favorite variety for northern climates, that has been grown throughout New England for over 100 years. Northern Spy produces large, high-quality fruit with excellent keeping quality. This is one of the best pie apples. 

Maturity: October 15 / Fruit Color: Red


This apple is a beautiful red color, and is dense and firm. Very good for baking and apple sauce. 

Maturity: October 20 / Fruit Color: Red


Fruit is very firm dense, medium in size, and is Dave Beardsley’s favorite for eating and cider. 

Maturity: October 20 / Fruit Color: Red


A beautiful pink coloring over a yellow background. This variety has a great crunch, is juicy and is great for eating, baking and for making cider.

Maturity: October 20


A late season apple developed in New Zealand. Medium to large fruit with sweet-tart flavor and long storage life. Braeburn matures in early November in southern Connecticut. 

Maturity: November 5 / Fruit Color: yellow-green w/red striping


Granny Smith are a late harvest variety. Typically they are one of the last apples an orchard picked near the end of October.

Maturity: November 5 / Fruit Color: bright green 


Intense coloring striped strain of Gala; sweet and juicy.

Maturity: September 5 / Fruit Color: Red/Yellow

Farm Bakery

All pies are available baked except for the sugar-free pie.

Farm Bakery PIES You will smell our farm-baked pies before you even walk into the Cider Mill. They are stuffed full of fresh fruit and we bake them on the premises every day. You may also purchase our pies frozen to bake at your convenience.