The cider apple crop in New York is shaping up to be one of the best in recent years. After a few years of freeze events and disease outbreaks, it’s nice to see so many apples (and pears!) throughout the State. New York had a couple of scary mornings on April 24 and 25 when many apple varieties had already reached bud break and the temperature dropped to the low 20’s, but thankfully there was minimal damage to most orchards. There has been adequate precipitation and plenty of heat this summer to help size up the fruit. A warm spring led to an early bloom, which means that growers and cider producers should anticipate apples to ripen a week or more early this year. Additionally, some farms had a spotty fruit set on a few varieties, and so cider producers will need to be creative about which apples to blend to create their established products. Although harvest is still more than a month away, there should be plenty of high-tannin and other specialty cider apples available for the State’s craft producers and for others looking to purchase New York grown cider apples.
Information about Cornell University's hard cider research-extension-eduction resources and events.