Briskly Viney, Sub-Acid, Tending Sweet Flavor
USDA Zones: 7–9
Non-Self-Pollinating
Bloom Time-Early-Mid-season
 
Synonyms: Ada Apfel, Adam, Annaberger, Bamberger, Bieitigheimer, Belle Hervey, Berliner Glasapfel, Bietigheimer Red, Blut Reinette, Bodigheimer, Bolzenapfel, Butter Apfel, Eisenapfel, Herrenapfel, Kaiserkrone, Mahler, Mohrenstettiner, Pomme de Fer Vineuse, Pomme Rouge de Stettin, Red Bietigheimer, Rohwiener, Rosenapfel, Rote Reinette, Roter Asbacher, Roter Bamberger, Roter Hern Apfel, Roter Kaiser Apfel, Roter Kirsch, Roter Wiener, Roter Winter, Rubiner, Sauerbreitling, Schuller, Spater Belichheimer, Strohmer, Vineuse Rouge, Wiener-Apfel, Winter Sussapfel, Winter Wollenschlager, Winter-Apfel, Zwiebelapfel
 
Fruit very large, round to slightly conic sometimes ribbed or lopsided in shape, colorful very old German apple with green base and dark red to maroon wash on sun-exposed tough skin. Firm, juicy, brisk subacid viney flavor, good keeper up 2 months. Ripens September-October. Bietigheimer was first described in Europe in 1598, where it was known as Roter Stettiner. It was brought into the US in the 1880’s. It is considered a cooking apple. Ripe September-October
 
Use: Cooking
Storage: Good Keeper up to 2 months
Scion Credit: Larry Stephenson
Ripe in September/October
Est. Chill Requirement: Unconfirmed