Wow, some cider apples became available at very nice prices indeed! Bought two each of Antoinette and Cimetiere de Blangy—I thought I had 3 each of those but, nope, only one. Also a Frequin Rouge aka Frequin Rouge Amer, a bitter apple and one used in the production of Calvados and now CalvadOz. Next year one Blanchette, a French tart cider apple. Add some Calville blanc d’Hiver, another tart cooking/cider apple and, with the Rein des Hatives makes 6 apple varieties used to make Calvados. Not as much as the real Calvados region but not bad. Also I have two varieties of French (well, maybe Belgian) pears some of which I can add to the press to bring up the volume a bit.