Kingston Black Cider Apple

Malus domestica ‘Kingston Black’

Classified as a ‘bittersharp’ apple, the English consider it to be the standard cultivar for making a high-quality, single variety cider. Originally from Somerset and first mentioned in the 1826 catalog of the London Horticultural Society. A good harvest of small-to-medium, dark red apples; ripens early October. From WSU: tannin (percent tannic acid): 0.15; Acid (percent malic acid): 0.61; pH: 3.51; SG: 1.055; ^oBrix 13.3. Don’t eat it; cider it!

Blooms mid-late bloom, group 4. May have less tannins in warmer growing regions. High chill: 1000+ hours for best production. Tree tends to remain smaller and exhibits mild vigor; will need excellent growing conditions to perform at its best.

Hardy to USDA Zone: 4

Chill Hours Needed: High – 1000+

Mature Height: 13′-15′ 

Sun: Full Sun

Ripening Time: Late Sept/October

Pollination: Bloom group 4 Mid-Late; needs a pollinizer from group 3, 4, or 5

Semi-Dwarf Rootstock: MM106

Read our Apple Growing Guide