9 replies to this topic

[wengared]

I could probably research this but too lazy.ScottS, i know you live in a short growing season area, what varity apples do you grow for your ciders?this question to anyone else who lives in a short season zone, I've got an acre i want to devote to apple trees for ciders and sauces, but it's right along side the creek in the bottoms so late frosts in the spring and early in the fall(first heavy frost was sunday the 18th).I'm thinking dwarfs or semi dwarfs, any opinion here?

[ScottS]

This is the first year I've had a decent crop, and my cider failed, so I can't really tell you from first-hand experience what works. What I've picked though are Northern Spy, Jonagold, Golden Russet, and I'll probably plant a few more Sweet 16s. The first two are rather hardy, with a nice mix of sweet and tart in the apple. The golden russets are a more traditional cider apple, with some bitter flavors thrown in to give complexity to the cider. That bitterness makes them pretty nasty for fresh eating though. The Sweet 16s are one of the most aromatic and interestingly flavored apples I've ever had. I'd throw them in just for interest and complexity.I've also got a couple dolgo crabs for pollination. I'm going to be using the juice in small quantities to add color and tartness to the main cider crop. :)Others that I've tried and are not impressed with:Winesap - supposed to be a "winey" apple with interesting flavor, I find it pretty boringGolden Supreme - a more hardy variation of Golden Delicious, also boringStill waiting on a couple other varieties to bear.I'm growing dwarfs and semi-dwarfs. I'll be planting semi-dwarfs in the future. The dwarfs are just plan too small, unless you're really hurting for space.

[wengared]

thanks, have you ever tried romes, i did an experimental crush and press with a few the other day and it has a real sweet juice,

[ScottS]

I've never messed with them for cider, but we've bought some for fresh eating and cooking. My impression is that they have a very soft flesh, which might cause problems when pressing. If your pomace is too fine, the juice has no way to run out, and you end up with low yields at best or a clogged press at worst. They were ok for fresh eating, seemed to be quite sweet without much else to be said for them. I really liked them for baking, as the soft flesh gets even softer, and the sweetness begs for cinnamon.

[wengared]

I've never messed with them for cider, but we've bought some for fresh eating and cooking. My impression is that they have a very soft flesh, which might cause problems when pressing. If your pomace is too fine, the juice has no way to run out, and you end up with low yields at best or a clogged press at worst. They were ok for fresh eating, seemed to be quite sweet without much else to be said for them. I really liked them for baking, as the soft flesh gets even softer, and the sweetness begs for cinnamon.

thanks again, the rest may end up in apple pies.

[wengared]

so studying up on apple varieties for cider, i ran across one called Cripps Pink (pink lady) and found a couple in the local market, bought two, one from New Zealand and one from chile, takes a 200 day growing season, my season averages 180 days, the flavor is great and would probably add to a cider. tempted to try two trees on the hill top where i would have the longest growing season. got my cider tree selections down to about a dozen types, a plant science specialist from the state university extension service is helping me narrow the list down to what will grow well here, hopefully organic.

[ScottS]

Pink Ladies are really yummy. I researched them as well. Turns out they are an Australian variety, bred to grow well in a hot, dry, long growing season climate. I definitely can't grow them, and I'd consider them very iffy for your area.

[wengared]

Pink Ladies are really yummy. I researched them as well. Turns out they are an Australian variety, bred to grow well in a hot, dry, long growing season climate. I definitely can't grow them, and I'd consider them very iffy for your area.

I agree, but they are still on my list to investigate further, like your sweet 16, probably wouldn't work here, but i still have it on the list to think about.

[ScottS]

I agree, but they are still on my list to investigate further, like your sweet 16, probably wouldn't work here, but i still have it on the list to think about.

I had them from a nearby orchard. They told me they planted a few as an experiment, not expecting to get a crop every year. I think if you can live with missing crops in years with bad weather, they sure might be nice to have around.

[VolFan]

so studying up on apple varieties for cider, i ran across one called Cripps Pink (pink lady) and found a couple in the local market, bought two, one from New Zealand and one from chile, takes a 200 day growing season, my season averages 180 days, the flavor is great and would probably add to a cider. tempted to try two trees on the hill top where i would have the longest growing season. got my cider tree selections down to about a dozen types, a plant science specialist from the state university extension service is helping me narrow the list down to what will grow well here, hopefully organic.

I tried this apple for the first time the other day when I went after my cider. Mutsu was my favorite apple, not anymore. I bought a peck of these and will go back for more. Yummy as ScottS said. Sorry I don't have anything to add regarding what would grow well in your area, just wanted to comment on that apple.