Brzme: Maybe. Not that its conclusive, but have a look at
http://www.youtube.com/user/PomologistDan - I'm guessing it can be done, but I don't know anyone who is doing it commercially.
The assembled crowd seems to have a proclivity for acidic tastes, so off the top, here are the three apples you may not be familiar with that will likely suit your fancy.
Calville Blanc: Clarion acidity. This apple contains as much ascorbic acid as an orange. Flesh is both dense and crisp. Skin is thin and flavorful. Cream-colored flesh, streaked with yellow, has a spicy (allspice?) component. Some folks like these better after they have aged a bit. They lose some of their edginess, and take on flavors likened to banana. I prefer them while they are still citrusy and screaming.
Spigold: All-around spectacular apple. Eats well out of hand and cooks on the scale of Northern Spy half of its parentage along w/Golden delicious. Huge. Skin thicker than I prefer, like Fuji, but not quite as tough. Crisp, and stays crisp for months. Off-white flesh, close to Honey Crisp in texture, breaks cleanly at the bite, but does not have that unflagging celery-like tooth resistance of Honey Crisp. Considerably more flavor, though, characterized more by melon and platonic apple flavor.
Roxbury Russet: Tartest of the bunch. Skin like a paper bag, but densely complex flavor profile, centered on acidity. Flesh is firm, but not breaking. Notes of lemon, pear and Muscadet.
Roxbury Russet
Cortland: Macintosh x Ben Davis offspring, it has some of the Mac profile, but is less caricatured, lasts longer, and cooks a little better.
Egremont Russet: Hard as wood when picked at or just before ripeness, and far less tart than Roxbury. Much of the flavor is in the skin, which is think, but not as tough as Fuji or Red Delicious. Tastes like pear nectar.
Hubbardston Nonesuch: Big, rock hard, slightly rough and uniquely bumpy/peened skin. Crispest of the russets I grow. Has sucrose like sweetness, but with more depth of character than the grocery store sweeties. Cooks up well.
Coxs Orange Pippin: Thin but rough skin, aromatic even through the skin. Flesh is firm with some grain and gives easily. Honey, Christmas spices and tropical fruit very juicy, almond, vanilla and Lyles Golden Syrup. This is such a distinctive apple that its character can be clearly perceived in its offspring like Holstein. Its a great apple.
Ida Red, or Idared, depending on whom you ask, has the nicest blush and is one of the most aromatic apples in my orchard. Crisp, acidity at about a 6, honey, sweetened condensed milk and pineapple juice. Great culinary apple.
Holstein is a child of Coxs. Flesh cream/yellow in color, dense but not hard unless picked and eaten right at peak. The taste is nutty, and spicy, tart but less skewed toward acidity than the headliners.
Sekai Ichi is a cross of Red and Yellow Delicious. I will not rue its departure.
Hawaii is actually pretty tasty, crisper than the russets, but not as compelling as the tart crowd.
I like Jonathan quite a bit. It hails originally from NY, but many say it hits its stride in Michigan, and I have to say, mine are darn good. They have plenty of acidic backbone, lots of spicy, almost incense-like character, but fall apart totally when cooked.
Others I have that didnt bear this year: Hudsons Golden Gem is the most pear-like apple Ive ever had. Zabergau Reinette is another acid lovers dream (Kesey ate em by the bushel), and Freyberg lives up to its reputation of having a strong note of anise in its skin and flesh, and is really fun to taste.
The bags have been retrieved and are now bagged themselves and ready to recycle.
Thats way too much about apple disorder. This is a wine board.
Roxbury Russet
Gala
Calville Blanc d'Hiver
On this tree: Scaffold is Jonagold, plus Yellow Bellflower, Winter Banana, Red Cox
Spigolds