I'd be curious to get people's thoughts on which red fleshed apple varieties they like best, for eating, cooking, cider or whatever. I grafted up a few red apple varieties last year, and they did better than I was expecting; I'm not sure I will have room for them all. So I wanted to gather other folk's impressions of them to help me choose which to keep.
The varieties I have at hand are: Winekist, Red Devil, Red Flesh, and Almata. Mostly early season apples as that is all I can usually ripen here.
From what I could read, Winekist seemed most promising but there doesn't seem to be much info out there. From that list, any favorites or ones that I should skip?