Cider apple
Dabinett
The most widely planted English cider apple: a small, late-ripening bittersweet whose soft, full tannin ferments into a cider that needs almost nothing added to it.
Also written Dabinet, Dabbinett, Dabinett’s.
- Classification
- Bittersweet — Long Ashton classification
- Harvest
- Late (Late October)
- Single varietal
- Sometimes bottled on its own
- Blend role
- Bittersweet base, Tannin and structure, Sugar and body, Late season
- Origin
- Middle Lambrook, Somerset
- Species
- Malus domestica
- Flowering
- Pollination group 4
- Vigour
- Moderate
- Biennial bearing
- Markedly biennial — heavy and light years alternate
- Keeping
- Good
How it is classified
Long Ashton classification
Bittersweet
Low acid, high tannin. The class that has no real equivalent in dessert fruit and that defines West Country cider.
Basis: Below about 0.45% w/v acid and above about 0.2% w/v tannin.
Sits comfortably inside the bittersweet quadrant rather than near a threshold: low acid with tannin well above the 0.2% w/v cut-off.
Every classification on CiderHQ names its system. Why there is more than one.
What it contributes to a blend
A direction, not a measurement. These bands are the level of resolution the evidence supports, and they say which way adding this fruit pushes a blend rather than what the finished cider will be.
| Axis | Typical | Range |
|---|---|---|
| Acid | Very low | |
| Tannin | Firm | |
| Sugar | High | |
| Bitterness | Moderate | |
| Astringency | Noticeable | |
| Aroma | Present | |
| Body | Full |
Long Ashton acid and tannin ranges for the cultivar, read against a century of consistent description of its behaviour in Somerset blends.
Contributes a rounded, low-bitterness tannin and a soft weight that carries a blend without sharpening it.
Aroma
No aroma descriptors are recorded for Dabinett, and for a great deal of cider fruit that is a finding rather than a gap. Bittersweet apples in particular contribute tannin, sugar and body while being close to aromatically mute, and most of what a cider made from them smells of was produced by the fermentation rather than carried in by the fruit. CiderHQ publishes the absence rather than filling the space with descriptors nothing supports.
Measured analysis
Each figure is shown with where and when it was taken. They are not averaged: the same cultivar grown in another climate genuinely gives different numbers, and collapsing them into one would be the most misleading thing this page could do.
Measured on the fruit
Measured on the fruit itself, before anything was done to it. These figures hold whatever was later made from the juice.
| Property | Reading | Where | When | Source |
|---|---|---|---|---|
| Fruit diameter | 63 mm | WSU Mount Vernon NWREC, Skagit Valley, Washington, USA | 2002–2017Modern analysis | Washington State University Northwestern Washington Research and Extension Center |
| Fruit weight | 42 g | New York State Agricultural Experiment Station, Geneva, New York, USA | late 1970sHistoric analysis | AVI / Van Nostrand Reinhold, New York, 1989, edited by Donald L. Downing (ISBN 0-442-22117-7) |
| Juice yield | 534 L/t | WSU Mount Vernon NWREC, Skagit Valley, Washington, USA | 2002–2017Modern analysis | Washington State University Northwestern Washington Research and Extension Center |
Measured on the juice
Measured on juice as pressed, before fermentation. This is where most cider analysis lives and what the classification schemes are defined on.
| Property | Reading | Where | When | Source |
|---|---|---|---|---|
| Total acid3 readings, spanning 0.180–0.220 % w/v | 0.150–0.220 % w/v | Long Ashton, Somerset, England | Long Ashton analyses, 1903–1985Historic analysis | National Fruit and Cider Institute / University of Bristol |
| 0.220 % w/v | WSU Mount Vernon NWREC, Skagit Valley, Washington, USA | 2002–2017Modern analysis | Washington State University Northwestern Washington Research and Extension Center | |
| 0.180 % w/v | Long Ashton Research Station, near Bristol, Somerset, England | 1905–1975Historic analysis | Andrew Lea | |
| Total tannin3 readings, spanning 0.240–0.290 % w/v | 0.220–0.320 % w/v | Long Ashton, Somerset, England | Long Ashton analyses, 1903–1985Historic analysis | National Fruit and Cider Institute / University of Bristol |
| 0.240 % w/v | WSU Mount Vernon NWREC, Skagit Valley, Washington, USA | 2002–2017Modern analysis | Washington State University Northwestern Washington Research and Extension Center | |
| 0.290 % w/v | Long Ashton Research Station, near Bristol, Somerset, England | 1905–1975Historic analysis | Andrew Lea | |
| pH2 readings, spanning 4.41–4.70 pH | 4.41 pH | WSU Mount Vernon NWREC, Skagit Valley, Washington, USA | 2002–2017Modern analysis | Washington State University Northwestern Washington Research and Extension Center |
| 4.70 pH | France — orchards supplying the IFPC cider-apple juice characterisation | 2018Modern analysis | Institut Français des Productions Cidricoles (IFPC) | |
| Specific gravity2 readings, spanning 1.055–1.060 SG | 1.055 SG | WSU Mount Vernon NWREC, Skagit Valley, Washington, USA | 2002–2017Modern analysis | Washington State University Northwestern Washington Research and Extension Center |
| 1.060 SG | France — orchards supplying the IFPC cider-apple juice characterisation | 2018Modern analysis | Institut Français des Productions Cidricoles (IFPC) | |
| Brix | 13.5 °Bx | WSU Mount Vernon NWREC, Skagit Valley, Washington, USA | 2002–2017Modern analysis | Washington State University Northwestern Washington Research and Extension Center |
| Malic acid | 3.5 g/L | France — orchards supplying the IFPC cider-apple juice characterisation | 2018Modern analysis | Institut Français des Productions Cidricoles (IFPC) |
| Total phenolics | 550.9 mg/L | France — orchards supplying the IFPC cider-apple juice characterisation | 2018Modern analysis | Institut Français des Productions Cidricoles (IFPC) |
Measured on the finished drink
Measured on the finished drink, after fermentation. Not comparable with the juice figures above: fermentation, fining and time move all of these, and phenolics in particular fall substantially.
| Property | Reading | Where | When | Source |
|---|---|---|---|---|
| pH (finished cider) | 4.33 pH | New York State Agricultural Experiment Station, Geneva, New York, USA | late 1970sHistoric analysis | AVI / Van Nostrand Reinhold, New York, 1989, edited by Donald L. Downing (ISBN 0-442-22117-7) |
| Total acid (finished cider) | 0.200 % w/v | New York State Agricultural Experiment Station, Geneva, New York, USA | late 1970sHistoric analysis | AVI / Van Nostrand Reinhold, New York, 1989, edited by Donald L. Downing (ISBN 0-442-22117-7) |
| Total tannin (finished cider) | 0.112 % w/v | New York State Agricultural Experiment Station, Geneva, New York, USA | late 1970sHistoric analysis | AVI / Van Nostrand Reinhold, New York, 1989, edited by Donald L. Downing (ISBN 0-442-22117-7) |
4 properties here have been measured more than once. The readings are shown as they were taken and are deliberately not averaged — climate, season, ripeness at picking, the age of the tree and the analytical method all move these numbers, and a single figure would hide every one of them. Where a spread is given below a property, it is the distance between separate studies, not the variation within any one of them.
How these were measured
- Titration of pressed juice, reported as malic acid
- Permanganate titration against indigo carmine, reported as tannic acid equivalent
- Titration, reported as malic acid equivalent
- Published as 2.49 inches; converted at 25.4 mm to the inch
- Juice pressed from 25 fruit, 2015–2017 only. Published as 242 mL/lb; converted at 2.204623 lb to the kilogram
- Titration with alkali, reported as malic acid. Composite figure across many seasons; the source states neither the sample count nor the year of any individual analysis.
- Löwenthal permanganate titration, reported as tannic acid equivalent. Composite figure across many seasons; the source states neither the sample count nor the year of any individual analysis.
- Mean fruit weight as published. The compiler notes that a typical New York dessert apple weighs about 140 g, so most of these are small fruit — which is normal for cider cultivars and is itself the point of the column.
- Titration, reported as malic acid. Analysis of finished cider.
- Meter on finished cider.
- Method not stated by the source, which is a real limitation: different tannin methods give wildly different figures on the same sample.
- Reported as malic acid. Single-season characterisation of twelve varieties chosen as recent or commonly planted.
- Published as density in grams per litre (masse volumique) and stored here as specific gravity by exact division; no temperature correction is stated by the source.
- Meter on pressed juice.
- Total polyphenols; the presentation does not name the assay, though the magnitudes are consistent with Folin–Ciocalteu.
- A historic figure from fruit grown at one Somerset site. Acid falls as fruit ripens further and varies with season and crop load, so the same tree elsewhere routinely reads differently.
- Recorded as a range because the per-cultivar tables behind it are not verified against the original station reports. Total tannin says nothing about the split between bitterness and astringency, and Dabinett’s reputation rests on that split rather than on the total.
- A composite of Long Ashton analyses reaching CiderHQ through three hands: the station’s own work, a printed compilation (Bulmer’s Pomona, 1987, and Beech and Carr, 1977), and a transcription of that compilation. CiderHQ has seen only the transcription.
- A composite of Long Ashton analyses reaching CiderHQ through three hands: the station’s own work, a printed compilation (Bulmer’s Pomona, 1987, and Beech and Carr, 1977), and a transcription of that compilation. CiderHQ has seen only the transcription. A permanganate figure. It is not comparable with a Folin–Ciocalteu total-phenolics figure for the same fruit, and the two can differ by a factor of two.
- Reaches CiderHQ through a transcription of a 1989 food-technology chapter, which itself printed unpublished 1980 work from the station. Unlike the chemistry in this dataset it is a measurement of the fruit rather than of the finished cider, so it is comparable with other fruit weights.
- Measured on finished cider after a spontaneous fermentation, not on juice. It is not comparable with a juice figure for the same cultivar, and the gap between the two is not a disagreement between laboratories — it is what fermentation did.
- Measured on finished cider after a spontaneous fermentation, not on juice. It is not comparable with a juice figure for the same cultivar, and the gap between the two is not a disagreement between laboratories — it is what fermentation did. The compiler notes these tannin figures run at roughly half the Long Ashton juice figures for the same cultivars, and cannot say how much of that is fermentation, how much is Geneva, and how much is method.
- The highest pH in this series and near the top of what apple juice reaches. It is consistent in direction with the 4.33 measured on Dabinett cider at Geneva and with the cultivar being a low-acid bittersweet, and it is still an outlier worth treating as one.
- The assay is not named by the source. Compare with other French figures rather than with a permanganate tannin figure.
Compare within a study to see where these figures sat among the other cultivars the same work analysed — which is a more robust statement than the figures themselves, because absolute values move between laboratories and the ordering inside one study mostly survives.
Watched in the orchard
What named research programmes recorded about this fruit at their own sites. Bloom, harvest and cropping belong to a place and a run of seasons rather than to a cultivar, so they are reported site by site rather than merged.
WSU Mount Vernon cider cultivar trial
Northwestern Washington Research and Extension Center, Mount Vernon, Skagit Valley, Washington · 2002–2017 · Washington State University Northwestern Washington Research and Extension Center
Maritime, with cool summers and mild wet winters — the closest North American analogue to the English West Country, and the reason the programme planted European cider fruit here rather than east of the Cascades.
- Mean full bloom
- 19 May
- Harvest
- 14 October
- Bloom density
- 3.7 of 5
- Productivity
- 3.7 of 5
- Growth habit
- Spreading
- Bearing
- Semi Spur
- Alternate bearing
- Semi alternate
- Blind wood
- 1.5 of 5
- Rootstocks
- MM.106
Filed here as bittersweet.
Color amber, moderate bittersweet. Has body and astringency, tannins are harsh and tend to dominate flavor. Good alone for those who like a stout cider, otherwise blend to soften tannin; good nose. Apple, raisins.
Recorded by the programme from professional cidermakers in the region. One panel, one place, one set of seasons — a description of these ciders rather than of the cultivar everywhere.
Juice characteristics measured on 250 mL of pressed juice; juice yield from 25 fruit, 2015–2017 only. Bloom density, productivity and blind wood are the site’s own subjective 1–5 ratings. Figures are means across the seasons each cultivar was in the trial.
Long Ashton composite cider apple analyses
Long Ashton Research Station, near Bristol, North Somerset, England · 1905–1975 · Andrew Lea
Maritime and mild, with wet autumns and few hard frosts — the climate the English cider cultivars were selected in, and the reason their acid and tannin figures here are the ones the rest of the world has spent a century comparing its own fruit against.
- Held as
- Listed as “Dabinett”, late season
Filed here as bittersweet.
Marked in the source as one of the cultivars “generally regarded as having that elusive and hard-to-define character of vintage quality”. The compiler marks fourteen of the forty-two that way, and does not say who regards them so or on what evidence.
Recorded by the programme from professional cidermakers in the region. One panel, one place, one set of seasons — a description of these ciders rather than of the cultivar everywhere.
Freshly expressed juice, not finished cider. Acid by straight titration against alkali, reported as malic acid; tannin by Löwenthal permanganate titration, reported as tannic acid equivalent. Composite figures across seventy years of analyses: the source gives neither a sample count nor the year of any individual reading.
NYSAES Geneva cider cultivar analyses
New York State Agricultural Experiment Station, Geneva, New York · late 1970s · AVI / Van Nostrand Reinhold, New York, 1989, edited by Donald L. Downing (ISBN 0-442-22117-7)
Humid continental, with a hotter summer and a colder winter than any European cider region. The compiler suggests the growing conditions may be part of why the phenolic figures sit so far below the English ones, and is careful not to claim it.
- Held as
- Listed as “Dabinett”
Analysis of finished cider after a spontaneous fermentation. Acid by titration as malic; pH by meter; tannin by an unstated method; fruit weight as a mean. The data appear to come from a single season, and the original work was unpublished.
IFPC cider apple juice characterisation
France — orchards supplying the Institut Français des Productions Cidricoles · 2018 · Institut Français des Productions Cidricoles (IFPC)
Northern French cider country, chiefly Normandy and Brittany: maritime, mild, wet, and the closest continental analogue to the English West Country. The source does not break the samples down by orchard, so the location here is as precise as the evidence allows.
- Held as
- Listed as “Dabinett”
- Total acidity, published as A “total acidity” column, ranging 0.9 to 9.1 across the twelve varieties. The source does not state the unit. The French convention expresses total acidity as sulphuric acid, which would put it at 0.73 times the malic figure; the printed ratio is nearer 0.45 to 0.55, which matches neither that convention nor a malic one. Rather than guess a unit and publish a number in it, CiderHQ publishes the malic acid figure the source does label and records this column as unusable.
Twelve varieties, one harvest. Malic acid, total acidity, density, pH and total polyphenols measured on pressed juice; sensory profiling run alongside on the same juices. The assay behind the polyphenol column is not named, and the unit behind the total acidity column is not stated.
In the orchard
- Harvest window
- Late
- Flowering
- Pollination group 4
- Vigour
- Moderate
- Cropping
- Markedly biennial — heavy and light years alternate
- Keeping
- Good
Late October into November. The fruit hangs well and is usually gathered from the ground after it drops, which is part of why it suits a large mill.
Notoriously biennial. A heavy year is followed by a light one, and the pattern is difficult to break once established; thinning and consistent nutrition reduce but do not remove it.
Holds in store for several weeks, which lets a mill stagger pressing rather than take the whole crop at once.
Flowers late, which gives it useful frost avoidance in a West Country spring and makes it a poor pollination partner for early-flowering dessert fruit.
Disease and pest susceptibility
| Issue | Susceptibility | Note |
|---|---|---|
| Scab | moderate | Not scab-free, but less troubled than many Somerset bittersweets. |
| Canker | moderate | Canker pressure rises sharply on heavy, wet sites regardless of cultivar; Dabinett is not exceptional either way. |
Juice and pressing
- Low acid, so a blend built on it needs sharp fruit to reach a safe pH
- Tannin that reads as body and softness rather than as bite
- Ferments cleanly and settles well
How it is used
- The backbone of modern Somerset and Devon bittersweet blends
- Widely planted in bush orchards from the 1960s onwards for mechanised harvest
- Used at high proportion in commercial West Country cider
On its own
Sometimes bottled on its own
Made as a single varietal more often than any other bittersweet, and it works — but the result is soft and low in acid, and most producers who bottle it alone accept that it lacks the lift a small proportion of sharp fruit would give.
About Dabinett
Dabinett is the cultivar that answers the question of what a modern English cider orchard is for. It is small, dull-looking, red-flushed over green, and inedible raw; it crops well on a bush tree, drops its fruit obligingly, and ferments into something that tastes finished before anything has been done to it. That last quality is rarer than it sounds. Most bittersweets give a cider that needs a blending partner to be drinkable; Dabinett gives one that is merely incomplete.
What it contributes is tannin of a particular kind. The measured total is high, but the palate impression is weight and a faint dry finish rather than bitterness, which suggests the phenolic material sits towards the longer, softer end of the procyanidin range. In a blend this makes it forgiving: adding more Dabinett raises body and mouthfeel without pushing the cider towards the hard, astringent edge that Tremlett’s Bitter or Vilberie will reach quickly. It is the reason a great deal of commercial West Country cider is built on it and the reason small producers who want a soft, full base start there too.
The awkwardness is biennial cropping. Dabinett is among the worst offenders in a family of fruit that is generally bad at this, and an orchard of it can settle into an alternating rhythm that no amount of pruning fully corrects. Growers manage the problem by planting blocks that come into bearing in different years rather than by trying to make individual trees behave, which is a practical admission that the tendency is in the cultivar. Its late flowering is the compensating virtue: in a Somerset spring, blossom that opens in the second half of May misses frosts that take earlier fruit.
The history is thinner than the fruit’s importance suggests. It is universally attributed to a Mr Dabinett of Middle Lambrook, and the story is repeated with confidence in every account, but it is recollection rather than record — no nursery catalogue entry, no dated first propagation. Long Ashton’s promotion of it in the mid twentieth century, not its nineteenth-century discovery, is what made it ubiquitous, and that part of the history is documented.
Names, origin and identity
Cultivar naming is the hardest problem in cider fruit data. The same tree carries different names across ten miles, and two different trees have shared a name for two centuries.
Origin · traditional account
The received story is that a man named Dabinett found the seedling in a hedge near Middle Lambrook. The account is consistent across sources but rests on local recollection rather than on a documented record, and no first date of propagation is fixed.
Parentage · not established
A chance seedling. Claims that it descends from Chisel Jersey circulate widely and have no published genetic support.
| Name | Kind | Note |
|---|---|---|
| Chisel Jersey seedling | Disputed identity | Occasionally repeated as a parentage claim rather than a name. No verified parentage exists for Dabinett. |
Why it matters
- The single most planted cider apple in England
- The cultivar that made large-scale bittersweet bush orchards viable
Related cultivars
Recorded relationships, including the ones this fruit is routinely confused with.
Often confused with
Chisel Jersey
Named as a parent in orchard lore with no evidence; the two are frequently discussed together as the pair of dependable full bittersweets.
Similar role
Michelin
The other cultivar planted at scale for bittersweet bulk, though Michelin carries markedly less tannin.
Traditional blend partner
Browns Apple
The standard sharp counterweight in a Devon blend built on Dabinett.
Traditional blend partner
Kingston Black
A small proportion supplies the acid and aromatic lift Dabinett has none of.
Parentage
Fruit that plays a similar part
Cultivars sharing a classification under the same system and a comparable role in a blend. Not a similarity score — a stated relationship.
Harry Masters’ Jersey
A medium bittersweet from the Yarlington district, valued for tannin that is full without being harsh, and among the more reliable croppers in a class that is generally unreliable.
Yarlington Mill
A vigorous Somerset bittersweet, conical and red-striped, giving a cider with more aromatic lift than most of its class and a reputation for fruitiness that the tannin figures do not explain.
Chisel Jersey
A hard, high-tannin Somerset bittersweet used in small proportion for structure, and one of the fruit most often reached for when a blend needs backbone rather than bulk.
Ashton Brown Jersey
A late, full bittersweet selected at Long Ashton from Somerset material, giving high tannin and a long finish from a tree that crops poorly.
Improved Dove
A selected form of the Devon bittersweet Dove, giving better cropping and cleaner fruit than the original while keeping its soft, full tannin.
Nehou
A Norman bittersweet long grown in English orchards, giving high tannin from a small, late, hard fruit and cropping better than most of its class.
Styles it is characteristic of
West Country farmhouse cider
Cider made on the farm from tannic bittersweet fruit, wild-fermented in wood and sold still and unfiltered, in a tradition whose variability is one of its defining features.
Herefordshire cider
Cider from the county with England’s largest cider orchard area, protected as a geographical indication and spanning farmhouse practice, bottle-fermented cider and industrial-scale production.
Keeved cider
Cider clarified before fermentation by a pectin gel that strips nutrients from the juice, producing a slow ferment that stops naturally with sugar still in solution.
Single-varietal cider
Cider made wholly or overwhelmingly from one apple cultivar, presented so that the fruit’s own character is the subject of the drink.
Somerset cider
Cider from the Somerset levels and the surrounding hills, built on a locally selected bittersweet fruit population and a tradition of full-bodied, tannic, still cider.
Three Counties cider
The shared cider and perry tradition of Herefordshire, Gloucestershire and Worcestershire, defined by a common fruit inventory and by the perry pear orchards that survive nowhere else in comparable numbers.
Traditional draught cider
Cider dispensed from cask, bag-in-box or gravity without added gas, in the form that British cider has historically been drunk in pubs and at the farm gate.
Australian cider
Cider from Australia, dominated by a large mainstream sector using dessert fruit and concentrate, with a smaller full-juice movement working from cool-climate orchards.
Blended cider
Cider assembled from several cultivars, parcels or vintages so that the finished balance is a made decision rather than an inherited one.
Irish cider
Cider from Ireland, dominated commercially by large-scale production from Armagh and imported fruit, with a smaller full-juice sector working from orchard-grown apples.
New Zealand cider
Cider from New Zealand, made in a country with a substantial export apple industry and a small but technically confident craft cider sector.
Scrumpy
A colloquial West Country word for rough farm cider that has never had a fixed definition and now carries as much marketing weight as descriptive meaning.
Tasmanian cider
Cider from Tasmania, whose cool maritime climate and long apple-growing history give fruit with the acid that most Australian districts cannot hold.
Vintage cider
Cider from the fruit of a single named harvest, made and sold as an expression of that season rather than of a house style.
Welsh cider
Cider from Wales, rebuilt over recent decades from a nearly lost tradition, with protected names for traditional Welsh cider and perry and a fruit inventory shared with the English border counties.
Where it grows
What people ask next
Questions readers ask about the things this page mentions. Each one goes to the section that answers it rather than to a page written to receive the question.
- What is kingston black — Kingston Black is a Somerset bittersharp with an unusual balance of acid and tannin, long regarded as capable of making a complete cider unblended. It is difficult to grow well, which is why it is scarcer than its reputation suggests.
- How do you blend cider
- What is a michelin apple
- How long can apples be kept before pressing
- Is single variety cider better than a blend — Neither is inherently better and CiderHQ does not rank them. A single varietal shows one cultivar’s character and depends entirely on that fruit being balanced; a blend is how most makers reach balance deliberately.
- What is a traditional west country cider blend — Predominantly bittersweet fruit for body and tannin, with a proportion of sharp fruit for acidity and sometimes a smaller share of bittersharps for both. The exact composition varied by farm and by what was in the orchard.
Where to go next
- How cider apples are classified — Why there are four schemes and none of them is universal.
- The blend explorer — See which way changing the proportions moves a blend.
- Blending — What a cider maker is actually deciding when they build a blend.
Sources
What this page rests on. Where a source is marked as registered rather than read, CiderHQ is recording that the body is authoritative on the subject without claiming to have worked through the document itself. See our evidence policy for what each state means.
Long Ashton Research Station cider fruit analyses
National Fruit and Cider Institute / University of Bristol · research institute · registered as competent for this subject · covers 1903–2003
The foundational body of cider-fruit science in English. Long Ashton produced the acid-and-tannin classification that divides cider apples into sweet, sharp, bittersweet and bittersharp, and analysed hundreds of cultivars grown at its Somerset site. Its figures are historic measurements of specific fruit at a specific place, not universal constants — a distinction CiderHQ preserves in every measurement record that cites it.
A Somerset Pomona: The Cider Apples of Somerset
Liz Copas, The Dovecote Press, 2001. ISBN 9781874336877 · reference work · bibliographic record verified, not opened 2026-08-25
Bibliographic record verified on 2026-08-25 against Open Library: Liz Copas, The Dovecote Press, 2001, ISBN 9781874336877. The author was Long Ashton’s cider pomologist, which is why this work is registered for Somerset cultivar identity at all — it is the nearest thing to a successor to the station’s own descriptions. No copy was opened. Not digitised in any open collection.
University of Reading / Defra, Brogdale · research institute · retrieved 2026-08-24
The UK national reference collection for apple and pear cultivars. The authority CiderHQ uses for whether two names are the same fruit, which is the central duplicate-resolution problem in cider data.
The Science of Cidermaking and associated technical writing
Andrew Lea · reference work · passage verified 2026-08-24
Written by a food chemist who worked at Long Ashton on apple phenolics. Unusual among specialist cider writing in that it is primary-research-adjacent: the author is describing work he did, and cites the literature. This is why it is registered at tier 1 for chemistry while a general cider book is not.
Traditional record Evidence standard for this record. What that means.