This tree is very productive, vigorous, and resistant to scab and canker. In our orchard we have found that it is somewhat susceptible to fireblight under heavy pressure, but that its vigorous habit tends to outgrow minor infections. Its growth is heavily spurred but sprawling and needs detailed, thoughtful pruning. Porter's Perfection is used exclusively for cider; this apple is not suitable for fresh eating.

Porters Perfection is a late-season (end of October in upstate New York) dark red apple with creamy flesh. It yields a highly acidic, low astringency juice. Eve's Cidery writes: "We are pretty excited about how this apple (often identifiable by its fused fruits) seems to express petrol and mineral characteristics on our Van Etten site. This apple also has BSA aromas, as well as a bright fresh acid. Porter's makes a exceptional single variety cider that is both bright and fruity and dense and minerally." Fruit should be pressed within two weeks of harvest.

From WSU: Tannin (percent tannic acid) 0.30; Acid (percent malic acid) 0.93; pH 3.20; SG 1.054; ^oBrix 13.0.

First grown in the orchard of Charles Porter in East Lambrook, England, Porter's Perfection dates to before 1900.