Campfield Cider Apple

Malus domestica ‘Campfield’

A medium-to-large size, ‘bittersweet’ cider apple, greenish yellow with a red blush. The flesh is white, firm, sweet and rich; the juice is low acid, and high in tannins. Makes the traditional “Newark cider”  when mixed with the varieties Harrison and Granniwinkle. Origin: New Jersey, 1817. From WSU: tannin (percent tannic acid): 0.17; Acid (percent malic acid): 0.23; pH: 4.38; SG: 1.055; ^oBrix 12.8.

The tree is vigorous, spreading, disease-resistant, and productive. Blooms midseason (category 3). Thin carefully in early years to avoid lapsing into biennial bearing. Ripens late.

Hardy to USDA Zone: 4

Chill Hours Needed: Unverified; most apples require 800 – 1000

Mature Height: 15′-18′ 

Sun: Full Sun

Ripening Time: Early November

Pollination: Bloom Group 3 Midseason; needs a pollinizer from Group 2, 3, or 4

Semi-Dwarf Rootstock: MM106

Read our Apple Growing Guide