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