Franklin Apple Tree (Franklin Cider Apple)
A Vermont-born cider star with bold flavor and backyard resilience
Discovered as a chance seedling in 2008 by Bill Mayo on his farm in Franklin, Vermont, the Franklin Apple is a rising star in the cider world. With juice praised for its complexity and balance — high in both sugar and tannins — Franklin has earned comparisons to Kingston Black, one of the most revered traditional cider apples. But it’s not just for brewers: Franklin’s crisp white flesh and balanced sweetness make it a delight for fresh eating, too.
Why Grow Franklin?
• Outstanding Cider Quality – Bittersharp juice with 17.5–19 Brix and rich tannins. Ideal for sweet or hard cider blends.
• Fresh Eating Approved – Crisp, white flesh with a balanced sweet-tart flavor.
• Cold-Hardy & Disease-Resistant – Thrives in Zones 3–7 with strong resistance to common apple diseases.
• Heirloom in the Making – Commercially released in 2017, but already earning praise from cider makers and growers alike.
• Compact & Productive – Small to medium fruit with heavy russeting and a blush over green skin. Vigorous tree with manageable size.
Growing Details:
• Chill Hours: 800–1,000
• Ripening: Mid to late October
• Pollination: Needs a compatible pollinator (try pairing with Liberty, or Ashmead’s Kernel)
Perfect For:
• Cider makers seeking a high-tannin, high-sugar apple
• Northern growers who want disease resistance and late-season fruit
• Backyard orchardists looking for a dual-purpose apple with character
