Got permission to pick at the Birmingham Botanical gardens. The variety is Callaway. Got about 5 quarts from the apples pictured. The juice tastes amazing- sweet, sour with a puckering tannic zing. If I'd been a week or two earlier I could've filled 4 buckets. Would love to try fermenting this juice straight. Maybe next year. Added a gallon to 4 gallons of Honeycrisp juice already fermented to dryness. Took a couple of days but fermentation has picked back up.