Native Apples of Gloucestershire
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Watergore Trial Orchard
NACM Short Report 5.5 Liz Copas 2005 WATERGORE TRIAL ORCHARD NOTE This trial site no longer exists and unfortunately some of the LA Disease Resistant seedling were grubbed out. Propagating material is still available of most of the other cultivars mentioned. SUMMARY Planted 1990 Main orchard planted to double rows N/S of Major, Ashton Bitter, Ellis Bitter and White Jersey at 18 x 8 on M25. This rootctock has proved rather too vigorous for the good soil on this site. In retrospect more effort was needed to control the early growth of these trees and induce cropping. The pruning trial [NACM 95/5/1] demonstrated some response to belated pruning to centre leader and bending or tying down strong lateral branches. This has served as a useful model for other orchards of these varieties. Planted 1995 Selected early harvesting seedlings from the Long Ashton [LA 1978] breeding program; 2 bittersweet, 4 sharps and 1 sweet, planted E/W on MM 106. Poor tree shape and excessively early flowering has ruled out many of these. The best are LA 13/2 and LA 13/7, Tremletts crosses with a strong resemblance to the parent but with some resistance to scab and mildew. Both need some initial tree training but could be kept annual. Planted 1996 Selected old varieties with some potential for bush orchards were planted on MM 106 . Of these the most promising are Broxwood Foxwhelp and possibly the other Foxwhelps [all bittersharps], also Don's Seedling [bittersweet] and Crimson King [sharp] as early harvesting varieties. Both Severn Banks [sharp] and Black Dabinett [bittersweet] could make useful late harvesting varieties. -
Marcher Apple Network Rhwydwaith Afalau'r Gororau
MARCHER APPLE NETWORK RHWYDWAITH AFALAU’R GORORAU ..........................................................................................................................……………………… Newsletter No 12 Non-Members £2 Summer 2006 ..........................................................................................................................……………………… CHAIRMAN’S REVIEW OF THE YEAR As I survey the MAN year I begin to realise that I could fill most of the Newsletter with just the Chairman’s Report. I will, however, spare members. Fortunately other contributors lighten the burden and I will try to summarise just some of our activities. Between the Committee and its sub-committees and our many contacts, much happens over the course of a year and it is this that makes MAN a successful and much respected group. Also the support we receive from members, from ‘hands-on’ to a few words of encouragement, is much appreciated. The series of Forward Planning seminars continue. One outcome this year was the realisation of the need for a secretary/events organiser to support the ever widening work of the Committee. I am delighted to announce that we have appointed Mrs Marie Ward to the post and she attended her first meeting in May. Marie will be working part-time with the Committee and its officers and she has computer-based skills that will be much used in the future. We continue to develop our research and publication activities. Members will be aware of our first CD, ‘The Herefordshire Pomona’ which has received considerable praise and is now available (thanks to our Webmaster) on e-Bay! The CD was followed by a pack of postcards based on the Pomona. The production of CD2, as it is referred to, or ‘Vintage Fruit’, is now well under way thanks to Richard Wheeler. -
The Craft Cider Revival – Some Technical Considerations Andrew Lea 28/2/2007 1
The Craft Cider Revival – Some Technical Considerations Andrew Lea 28/2/2007 1 THE CRAFT CIDER REVIVAL ~ Some Technical Considerations Presentation to SWECA 28th February 2007 Andrew Lea SOME THINGS TO THINK ABOUT Orcharding and fruit selection Full juice or high gravity fermentations Yeast and sulphiting Keeving Malo-lactic maturation Style of finished product What is your overall USP? How are you differentiated? CRAFT CIDER IS NOW SPREADING Cidermaking was once widespread over the whole of Southern England There are signs that it may be returning eg Kent, Sussex and East Anglia So regional styles may be back in favour eg higher acid /less tannic in the East CHOICE OF CIDER FRUIT The traditional classification (Barker, LARS, 1905) Acid % ‘Tannin’ % Sweet < 0.45 < 0.2 Sharp > 0.45 < 0.2 Bittersharp > 0.45 > 0.2 Bittersweet < 0.45 > 0.2 Finished ~ 0.45 ~ 0.2 Cider CHOICE OF “VINTAGE QUALITY” FRUIT Term devised by Hogg 1886 Adopted by Barker 1910 to embrace superior qualities that could not be determined by analysis This is still true today! The Craft Cider Revival – Some Technical Considerations Andrew Lea 28/2/2007 2 “VINTAGE QUALITY” LIST (1988) Sharps / Bittersharps Dymock Red Kingston Black Stoke Red Foxwhelp Browns Apple Frederick Backwell Red Bittersweets Ashton Brown Jersey Harry Masters Jersey Dabinett Major White Jersey Yarlington Mill Medaille d’Or Pure Sweets Northwood Sweet Alford Sweet Coppin BLENDING OR SINGLE VARIETALS? Blending before fermentation can ensure good pH control (< 3.8) High pH (bittersweet) juices prone to infection Single varietals may be sensorially unbalanced unless ameliorated with dilution or added acid RELATIONSHIP BETWEEN pH AND TITRATABLE ACID IS NOT EXACT Most bittersweet juices are > pH 3.8 or < 0.4% titratable acidity. -
Cold Damage Cultivar Akero 0 Albion 0 Alexander 0 Alkmene 0 Almata 0
Cold Damage Table 16 1. less than 5% Bud 118 0 2. 5-15% Bud 9 on Ranetka 0 3. More than 15%. Cultivar 4. severe (50% ) Carroll 0 Akero 0 Centennial 0 Albion 0 Chehalis 0 Alexander 0 Chestnut Crab 0 Alkmene 0 Collet 0 Almata 0 Collins 0 American Beauty 0 Crab 24 false yarlington 0 Anaros 0 Cranberry 0 Anoka 0 Croncels 0 Antonovka 81 0 Dan Silver 0 Antonovka 102 0 Davey 0 Antonovka 109 0 Dawn 0 antonovka 52 0 Deane 0 Antonovka 114 0 Dolgo (grafted) 0 Antonovka 1.5 0 Douce Charleviox 0 Antonovka 172670-B 0 Duchess 0 Antonovka 37 0 Dudley 0 Antonovka 48 0 Dudley Winter 0 Antonovka 49 0 Dunning 0 Antonovka 54 0 Early Harvest 0 Antonovka Debnicka 0 Elstar 0 Antonovka Kamenichka 0 Equinox 0 Antonovka Monasir 0 Erwin Bauer 0 Antonovka Shafrain 0 Fameuse 0 Aroma 0 Fantazja 0 Ashmead's Kernal 0 Fox Hill 0 Audrey 0 Frostbite TM 0 Autumn Arctic 0 Garland 0 Baccata 0 Geneva 0 Banane Amere 0 Gideon 0 Beacon 0 Gilpin 0 Beautiful Arcade 0 Gingergold 0 Bedford 0 Golden Russet 0 Bessemianka Michurina 0 Granny Smith Seedling 0 Bilodeau 0 Green Peak 0 Black Oxford 0 Greenkpeak 0 Blue Pearmain 0 Greensleeves 0 Borovitsky 0 Haralred 0 Breaky 0 Haralson 0 Cold Damage Table 16 1. less than 5% McIntosh 0 2. 5-15% Melba 0 3. More than 15%. Cultivar 4. severe (50% ) Miami 0 Harcourt 0 Minnehaha 0 Hawaii 0 MN 85-22-99 0 Herring's Pippin 0 MN 85-23-21 0 Hewe's Crab 0 MN 85-27-43 0 Hiburnal 0 Morden 0 Honeygold 0 Morden 359 0 Hyslop Crab 0 Niedzwetzkyana 0 Island Winter 0 No Blow 0 Jersey Mac 0 Noran 0 Jonamac 0 Noret 0 Jonathan 0 Norhey 0 Kazakh 1 0 Norland 0 Kazakh -
Small Steps to a Big Future for Massachusetts Cider
Small Steps to a Big Future for Massachusetts Cider Apples Elizabeth Garofalo and Jon Clements University of Massachusetts In Massachusetts, our love aff air with cider has a long and illustrious -- if sometimes notorious -- history dĂďůĞϭ͘ůĞǀĞŶĐƵůƚŝǀĂƌƐŐƌĂĨƚĞĚŽŶƚŽŽůĚĞƌƚƌĞĞƐĂƚƚŚĞ that predates even John Chapman (AKA Johnny Ap- hDĂƐƐŽůĚ^ƉƌŝŶŐKƌĐŚĂƌĚŝŶĞůĐŚĞƌƚŽǁŶ͕D͘ pleseed). In recent decades, there has been a growing ĞƐĐƌŝƉƚŝŽŶƐĂƌĞŐĞŶĞƌĂů͘ŚĂƌĂĐƚĞƌŝƐƚŝĐƐŽĨĞĂĐŚ nationwide passion for the fermented beverage enjoyed ǀĂƌŝĞƚLJǁŝůůďĞĞǀĂůƵĂƚĞĚĨŽƌDƉƌŽĚƵĐƚŝŽŶĐŽŶĚŝƚŝŽŶƐ͘ by our forebears. Unfortunately, there is a dearth in ƵůƚŝǀĂƌ &ůĂǀŽƌWƌŽĨŝůĞ production of desirable apples for traditional hard cider. ůŬŵĞŶĞ;ĂŬĂĂƌůLJtŝŶĚƐŽƌͿ ^ǁĞĞƚͲƐŚĂƌƉ (Re ferred to as just cider from here on, as it should ƐŚŵĞĂĚ͛Ɛ<ĞƌŶĞů ^ǁĞĞƚͲƐŚĂƌƉ be). This has led to a market fl ooded with a bevy of ŽƵƌƚWĞŶĚƵWůĂƚ ^ǁĞĞƚͲƚĂƌƚ apple-based adult cider beverages possessing less than ŐƌĞŵŽŶƚZƵƐƐĞƚƚ ^ǁĞĞƚͲƐŚĂƌƉ ůůŝƐŝƚƚĞƌ ŝƚƚĞƌƐǁĞĞƚ traditional qualities. There are some orchards in the &ŽdžǁŚĞůƉ ŝƚƚĞƌƐŚĂƌƉ Northeast that have been making positive headway in <ŝŶŐƐƚŽŶůĂĐŬ ŝƚƚĞƌƐŚĂƌƉ increasing traditional cider apple plantings. There re- DĞĚĂŝůůĞΖKƌ ŝƚƚĞƌƐǁĞĞƚ mains, however, a chronic shortage of traditional cider DŝĐŚĞůŝŶ ŝƚƚĞƌƐǁĞĞƚ apples (Fabien-Ouellet & Conner, 2017). This project ZĞĚĨŝĞůĚ ŝƚƚĞƌƐǁĞĞƚ aims to provide Massachusetts growers with informa- ^ƚ͘ĚŵƵŶĚ͛ƐZƵƐƐĞƚ ^ǁĞĞƚ tion specifi c to Massachusetts cider apple varieties that contribute to a quality top-shelf cider. Not all apple varieties are created equally. Some susceptibility. But, with craft cideries attempting to apples are far better suited for fresh eating and baking. distinguish themselves from mass-produced sweet- The supermarket is fi lled with varieties we all know tasting ciders often made from apple juice concentrate, and love: McIntosh, Honeycrisp, Fuji, and Gala. These there is an opportunity for local growers to fi nd a new varieties do not possess the characteristics necessary and exciting niche for their apples (Raboin, 2017). -
Detroit Media Guide Contents
DETROIT MEDIA GUIDE CONTENTS EXPERIENCE THE D 1 Welcome ..................................................................... 2 Detroit Basics ............................................................. 3 New Developments in The D ................................. 4 Destination Detroit ................................................... 9 Made in The D ...........................................................11 Fast Facts ................................................................... 12 Famous Detroiters .................................................. 14 EXPLORE DETROIT 15 The Detroit Experience...........................................17 Dearborn/Wayne ....................................................20 Downtown Detroit ..................................................22 Greater Novi .............................................................26 Macomb ....................................................................28 Oakland .....................................................................30 Itineraries .................................................................. 32 Annual Events ..........................................................34 STAYING WITH US 35 Accommodations (by District) ............................. 35 NAVIGATING THE D 39 Metro Detroit Map ..................................................40 Driving Distances ....................................................42 District Maps ............................................................43 Transportation .........................................................48 -
American-Fruit-Grower-Franklin-Apple
POME FRUIT NEW VARIETIES ‘Franklin’ cider apples hang on the original tree in Franklin, Vermont. CHANCE SEEDLING NEW BITTERSHARP APPLE PATENTED Vermont apple grower finds a tree in his orchard; discovers it has a unique profile which makes it a good addition to sweet and hard cider blends. BY CHRISTINA HERRICK, Such was the case with Mayo’s seedling ercially grown hard cider apples. Tannins MANAGING EDITOR apple, which Mayo calls the ‘Franklin’ are polyphenolic compounds that provide [email protected] cider apple. mouthfeel, dryness, and a slight bitterness desired in craft hard ciders. HE STORY OF the ‘Franklin’ cider EVALUATING THE VARIETY “Out of 44 different varieties or samples, apple is one of happy accidents. Bradshaw ran juice samples in his lab, it ranked fifth for highest total poly- T Bill Mayo and wife Susan run and then compared it to 44 other dessert phenols. That’s behind the traditional the Franklin General store in Franklin, VT. and traditional hard cider apple cultivars cider apples, ‘Dabinett,’ ‘Foxwhelp,’ and His family has a small orchard of 400 trees, picked at multiple orchards in multiple har- ‘Nehou,’” Bradshaw says. “It’s ahead of most of which are ‘Honeycrisp.’ vests across several counties, to get a com- another sample of ‘Dabinett’ — the next 10 However, there is below it are traditional hard cider another tree in his orchard apples from Europe.” – a chance seedling, which Bradshaw also says he com- Mayo discovered in 2008. pared the ‘Franklin’ apple’s He began incorporating acidity to traditional European the apple into the Franklin hard cider varieties and dessert General Store’s sweet cider. -
Americus Crab Americus Crab -Side Arkansas Black Arkansas Black -Side Ashmeads Kernel
Americus Crab Americus Crab -side Arkansas Black Arkansas Black -side Ashmeads Kernel Ashmeads Kernel -side Baldwin Baldwin -side Beacon Beacon -side Bella Vista Bella Vista -side Binet Blanc Binet Blanc -side Blenheim Orange Blenheim Orange -side Blushing Golden Blushing Golden -side BWO Early WI Red BWO Early WI Red -side BWO Sweet Thingy BWO Sweet Thingy -side Calville Blanc dHiver Calville Blanc dHiver -side Chenango Strawberry Chenango Strawberry -side Chestnut Crab Chestnut Crab -side Chisel Jersey (faux) -side Chisel Jersey (faux) Coat Jersey Coat Jersey -side Connell Red Connell Red -side Coos Bay Late Coos Bay Late -side Cornell Sour Cornell Sour -side Cornell Sweet Cornell Sweet -side Cortland Cortland -side Cox's Orange Pippin Cox's Orange Pippin -side Cricket Creek Yellow Crab Cricket Creek Yellow Crab - Crimson King Crimson King -side Crispin Crispin -side side Davey Davey -side Dolgo Crab Dolgo Crab -side Domaine Domaine -side DS-99 DS-99 -side DS 428 DS 428 -side Duchess of Oldenburg Duchess of Oldenburg -side Early Jon Early Jon -side Empire Empire -side English Golden Russet English Golden Russet -side Esopus Spitzenberg Esopus Spitzenberg -side Fireside Fireside - side Frequin Rouge Frequin Rouge -side Fuji Fuji -side Gala Gala -side Gallia Beauty Gallia Beauty -side Genesis II Genesis II -side Golden Delicious Golden Delicious -side Golden Nugget Golden Nugget -side Granny Smith Granny Smith -side Gravenstein Gravenstein -side Greendale Greendale -side Grimes Golden Grimes Golden -side Haralson Haralson -side Holdren's -
Grafting Fruit Trees
Grafting Fruit Trees By Glossary of Grafting Terms Scion Rootstock • Grafting-the process of inserting a part of one plant into or on another in a way that they will unite and continue growth as a single unit. What the Scion Brings to the Union • Scion—A piece of last year's growth with two or three buds (genetic matilterial for vegetative—asexual propagation); the part inserted on the understock or what we will call rootstock. Under stock (rootstock) 1 Why is it necessary to vegetatively propagate most tree fruit and nut cultivars by grafting (or budding)? ● Vegetative (Asexual) propagation maintains the genetic identity of the offspring Scion: A detached shoot or twig containing buds from a woody plant, used in grafting. Alternate definition: A descendant; an heir; as, a scion of a royal stock. ● Trees are grafted (or budded) because they are often difficult to root or ● they benefit from characteristics of the rootstock variety. Sexual propagation…(its all in the genes) Cultivar “A” Cultivar “B” .. allows for genetic mixing and recombination that requires a number of steps for diploid parents. ..They must first form haploid gametocytes, and that means their diploid chromosomes must partition themselves into two sets. ..This partitioning can be called genetic segregation. Only a few are selected Dog Either or It takes a tremendous amount of time, effort, and screening process to determine whether Winner one of out of thousands or more resultant prodigies is discarded (a dog) or of commercial value (a winner). 2 Honeycrisp Dog or winner • Honeycrisp (Malus domestica 'Honeycrisp') is an apple cultivar developed at the Minnesota Agricultural Experiment Station's Horticultural Research Center. -
Single Variety Ciders
Ross-on-Wye Cider & Perry Co Ltd, Broome Farm, Peterstow, Ross-on-Wye HR9 6QG BottleBottle MenuMenu –– JuneJune 20212021 StandardStandard && OakOak CaskCask RangesRanges All of our ciders and perries are limited edition batches reflective of the season they were pressed, and the length of time they have matured in the bottle. Mixed cases are available on request. All cases are approximate. Oak Cask Fermented Description Cases Ciders in 50CL Cases of 12x50CL bottles ABV available All bottle conditioned From least to most tannic! Classic soft, fruity Somerset Redstreak. The cider is Somerset Redstreak smooth and light, with some vanilla and butter blending 7.8 40 Single Variety Dry Cider in with the redness of SRS. One for drinking in the bath - or paddling pool, depending. Michelin is a gentle, soft bittersweet with a green grass Michelin aroma and texture. This cider was fermented in barrel 7.4 3 Single Variety Dry Cider which adds some vanilla and spice notes to the cider. A supremely fruity variety that produces a full flavoured Major bittersweet cider. It has notes of honey, apple crumble 8.1 6 Single Variety Dry Cider and juicy red apple, with an exceptionally smooth and drinkable finish. Classic Dabinett that was fermented in an American oak Dabinett barrel, racked and bottled after six months maturation. 8.4 25 Single Variety Dry Cider Soft and flavoursome with the vanilla from the barrel accentuating Dabinett’s own vanilla character. A delightful single orchard blend produced with bittersweet apples we bought from Stockmoor Farm in Stockmoor Farm Blend Herefordshire. A savoury aroma, spiced with raisins, 8.3 20 Blended Dry Cider leads into a light and gentle cider with subtle dancing apple flavours dancing across the tongue. -
Annual Progress/Final Progress Report Format
Annual Report 2011: Hard Cider Carol Miles, Jonathan Roozen, Andrew Zimmerman, Karen Hasenoehrl, and Jacqueline King WSU Mount Vernon NWREC 16650 State Route 536, Mount Vernon, WA 98273 Tel. 360-848-6150 Email [email protected] http://maritimefruit.wsu.edu/ TITLE : Evaluation of Apple Varieties for Hard Cider Production PERSONNEL: Carol A. Miles, Vegetable Extension Specialist, WSU Mount Vernon NWREC Jonathan Roozen, Associate in Research, WSU Mount Vernon NWREC Jacqueline King, Technical Assistant, WSU Mount Vernon NWREC Karen Hasenoehrl, Technical Assistant, WSU Mount Vernon NWREC Andrew (Drew) Zimmerman, Tulip Valley Vineyard and Orchard, 16163 State Route 536, Mount Vernon, WA 98273 OBJECTIVES: 1. To evaluate certain hard cider apple varieties and determine bloom dates, fruit set, and juice characteristics (brix, pH, percent acid, percent tannin) in northwest Washington. 2. To test mechanical harvest of cider apples with a berry harvester and evaluate impact on fruit yield and quality. SUMMARY: Bottling of 2 cider apples harvested in 2010 was done in January 2011, and 9 cider apple varieties were harvested and pressed for cider making in 2011; they will be bottled Spring 2012. Observations of bloom time and bloom density of 62 cultivars were recorded in April-May 2011. At harvest, juice samples were collected from 59 cider apple varieties grown at WSU Mount Vernon NWREC, and analyzed for percent tannin, brix, pH and titratable acid. A replicated trial comparing machine harvest of cider apples with hand harvest was conducted on October 25, 2011. Cider School courses were conducted at WSU Mount Vernon NWREC by the Northwest Agriculture Business Center; introductory courses were held June 27-July 1 and December 12-16, 2011. -
Increasing Branching of Cider Apple Trees Jon Clements and Elizabeth Garofalo University of Massachusetts Amherst
Increasing Branching of Cider Apple Trees Jon Clements and Elizabeth Garofalo University of Massachusetts Amherst Personal observation has suggested some cider Michelin, Redfi eld, Egremont Russet, St. Edmund’s apple variety trees are particularly prone to producing Russet, Medaille D’Or, and Cort Pendu Plat. The blind wood. Blind wood is a result of last season’s shoot experimental design is a randomized block with four growth failing to produce bud, or branch, breaks during replications and three trees of each cider apple variety the current growing season. These lengths of unproduc- per experimental unit. Graft success was very good, tive wood remain for the duration of the shoot’s life and during the 2018 growing season two leaders were (until it is pruned out or whatever). Several methods can be used on dormant 1-year old wood to prevent blind wood and promote branching. These include notching and use of plant growth regulators (specifi cally 6-benzyladenine, 6-BA). To pro- mote branching on potential blind wood, ten cider apple varieties were treated with notching or 6-BA and compared to an untreated control in 2019 at the UMass Cold Spring Orchard in Belchertown, MA. Re- sults show that a 6-BA application is particularly eff ective at increas- ing branching on 1-year old wood, however, results depend somewhat on cider apple variety. Materials & Methods In 2018, a previously planted apple variety evaluation block on M.9 rootstock at the UMass Cold Spring Research Orchard (CSO) in Belchertown, MA was top-work grafted to ten cider apple varieties using bark inlays.