We've got a lot of apples in our garden. A Pink Lady and a Granny Smith (both of those are all right for cider, plenty of tannins in 'em) out front, a Huonville Crab Apple out back (that last one not a real crab apple; it grows big and sweet and juicy vermillion apples; their flesh is even partly vermillion. I'm not sure how good they are for cider). The Huonville crab apple has only had one good apple this year (and we've already eaten that, it seems to be an early fruiting variety), but the Granny Smith and the Pink Lady are burgeoning with fruit at the moment and will give us a decent yield in a week or so. They're still too young to produce enough apples for cider though, so most of those will be just for the table or dessert. Though I did have thoughts on getting wild yeast from the peelings of one of them ....
Polka (a Ballerina apple)
Bolero (a Ballerina apple)
Charlotte (a Ballerina apple)
Flamenco (a Ballerina apple)
Waltz (a Ballerina apple)
Ordering in, to be planted as step-over espaliers this winter:
Pome de Neige
Cox's Orange Pippin
We have a long term plan to find some grafts so we can have multiple varieties on one tree.
Gotta be a cider apple or two in that lot!