DOCSLIB.ORG

American-Fruit-Grower-Franklin-Apple

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
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. apples used in hard ciders. He “You get this mystery dry- says it is a high acid apple, along ness that makes you want the lines of ‘Northern Spy’ and to drink more and more,” ‘Liberty’ and more acidic than he says. a ‘Macoun.’ He says the apple After the apple’s influence also ranks third highest for on Mayo’s sweet cider made sugars among his 44 varieties it quite popular, Mayo set tested, and Mayo says the juice his sights on the burgeoning measures anywhere from a 17.5 hard cider industry. He sent to 19 Brix. The original ‘Franklin’ cider apple tree in bloom. samples of the apple out for Within the hard cider circle, testing to distributors, hard cider makers, prehensive look at how the ‘Franklin’ apple the variety ‘Kingston Black’ is known as and researchers. compared with other hard cider cultivars. a premiere bittersharp — having the right This is where Terence Bradshaw, tree fruit He sorted the apples by the three mix of acids, tannins, and sugars — but and viticulture specialist with the University parameters by which hard cider variet- difficult to grow. of Vermont, comes into the fold. Bradshaw, ies are evaluated — tannins, sugars, and When the ‘Franklin’ cider apple was com- also a hobby hard cider maker, says hard acids. Bradshaw says tannins are the most pared to the ‘Kingston Black’ in Bradshaw’s cider apples often find their way to him. difficult characteristic to get out of com- lab, the ‘Franklin’ apple was slightly lower 34 | AMERICAN FRUIT GROWER AND WESTERN FRUIT GROWER | April 2016 POME FRUIT NEW VARIETIES than the ‘Kingston Black’ in acidity, four This year’s spots higher than the ‘Kingston Black’ in harvest netted 30 sugars, and five spots higher in tannins. bushels of apples off one tree. “If you consider ‘Kingston Black’ Photo credits: Bill Mayo somewhat in the rare category of bittersharp then it falls in that category seedling tree that has been around for in USDA Zone 3 and that winter was just and there really aren’t a lot of apples that approximately 60 years, it’s safe to say the warm, and then we had that cold snap in fall in that category,” Bradshaw says. tree has been exposed to disease and cold the spring, and everything was wiped out,” winters. But both Mayo and Bradshaw he says. “Bill’s tree came through.” GROWTH HABITS say they’ve seen no traces of apple scab or The tree produces apples approximately “The grafts growing at the nursery from cedar apple rust. 1.75 inches across, says Elmer Kidd, chief this chance seedling are very vigorous,” Bradshaw does acknowledge that fire production officer for Stark Bro’s Nurseries Mayo says. “Unlike the ‘Kingston Black,’ blight is not something the area has to deal & Orchard Co. in Louisiana, MO. it’s an annual producer. We picked 30 with. But, growers there are familiar with “It makes a nice apple, a pretty russet, bushels off that tree.” cold winters. it’s a small crab apple size,” says Steve Mayo says the tree was harvested in a “We live on the Canadian border,” Mayo Stata of Hall Home Place Ice Cider in Isle few hours by shaking, and the apples hang says. “This tree is 60-plus years old and has La Mott, VT. well on the tree, as opposed to dropping shown no winter damage. It was put to the Bradshaw says there were some differ- early as some hard cider varieties are prone test in several winters of -32°F to -35°F.” ences in apples that were shaded because to do. This holding quality, he says, will Tito Navarra of Cummins Nursery in of the heavy crop. make it a good candidate for mechanical Ithaca, NY, says what intrigued him was “We did notice just from tasting the fruit harvesting. As well as being a good pro- how the tree came through with a regular and visually, fruit size and color, there were ducer, Mayo says this past year’s harvest crop in 2012, when most other growers in differences,” he says. “Growing this in a yielded 2.74 gallons of juice per bushel. that region were hurting. system that allows better light penetration Since the ‘Franklin’ tree is a chance “Bill’s tree is interesting because it is such in a tall spindle, we could get some different numbers out there.” THE FUTURE “I told Bill ‘You’ve got to get this propa- gated because one lightning strike and you could be out,’’’ Bradshaw said in the early testing. And that’s exactly what Mayo did. After sending samples to Stark Bro’s to be tested, they worked out an agreement to patent and release the tree. Stark Bro’s Nurseries & Orchards Co. is currently propagating trees for a 2017 release. Kidd says he’s budded 2,000 trees on B.118. GENTLE – Separates without damaging peaches, apples, mushrooms and fresh “There’s such a small amount of the bit- tomatoes tersweets and bittersharps in production in ACCURATE – Precisely grades grape tomatoes, cherries, nuts, and small berries, this country,” Stata says. “Having this bit- maintaining that accuracy for larger products including cantaloupes and pineapple tersharp come on the market is going to be FAST – Thirteen standard models custom-designed to meet your needs sort from 1000 a huge difference for the future of the cider lb/hr to 100,000 lb/hr making community.” SIMPLE – Effective but simple design provides a rugged, low cost, low maintenance Mayo, Bradshaw, and Stata say this machine at a high value to our customers. It can even be used in the field! apple is a good fit for sweet and hard cider VERSATILE – Specialized rollers allow for the accurate sizing of round products blends. Mayo is excited about what the (potatoes, onions, and citrus), long products (carrots, russets, and cucumbers), and future will hold for his tree. irregular products (bell peppers, jalapenos, and garlic) “I keep trying to find reasons not to like this apple and it continues to surprise me,” KERIAN MACHINES, INC. he says. “This is an all-American apple 1709 Hwy 81 S, PO Box 311, Grafton ND 58237 discovered on U.S. soil, and a distinctive Phone: 701-352-0480 • Fax: 701-352-3776 bittersharp to be called our own.” ● Website: www.kerian.com • Email: [email protected] 36 | AMERICAN FRUIT GROWER AND WESTERN FRUIT GROWER | April 2016 www.vanwamel.nl QUALITY • RELIABILITY • SERVICE FLAIL CHOPPERS from 3’5’’ up to 15’1” Liquid Bird Repellent Proven Effective Endorsed by Thousands of Growers Economical • EPA Registered for Most Crops • Short REI • No PHI Drive Call Today For More Information Birds Away from Barns, Packing Sheds 888-707-4355 and other structures. [email protected] • www.AvianControl.com N.M. BARTLETT, Beamsville (ON) (905) 563-8261 FARMCO SALES, Kelowna (BC) (250) 765-8266 DEALERS AGTEC CROP SPRAYERS, Plymouth (IN) (800) 704-4292 BLUELINE LLC, Yakima (WA) (509) 248-8411 CAL-AG ENTERPRISES, Fowler (CA) (559) 834-1588 Over 65 years leading in orchard equipment! VAN WAMEL B.V. Energieweg 1 - P.O. Box 4 Tel. +31 (0)487 592944 6658 ZG Beneden-Leeuwen Fax +31 (0)487 592970 HOLLAND E-mail [email protected] GrowingProduce.com | 37.
Load more

Recommended publications
  • 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.
    [Show full text]
  • We Make Delicious Cider from Freshly-Crushed Fruit How We Make It Happen the Zeffer Story
    WE MAKE DELICIOUS CIDER FROM FRESHLY-CRUSHED FRUIT HOW WE MAKE IT HAPPEN THE ZEFFER STORY OUR JOURNEY BEGAN ON SAM’S PARENTS FARM IN 2009 WHEN SAM DECIDED TO TRY HIS WINE-MAKING HAND AT MAKING CIDER. AFTER EXTENSIVE RESEARCH WE KNEW THE STYLE OF CIDER WE LIKED BEST. NOT JUST ANY OLD ‘MADE FROM CONCENTRATE’ CIDER, WE WANTED TO MAKE REAL CIDER FROM REAL FRUIT WITH PATIENCE, CRAFT AND QUALITY. We knew that the final product would taste its best if we started with the best ingredients so we scoured the country to find specific apple and pear varieties from orchards around New Zealand. After long wintery nights crushing, an exploding fruit press, experimental brews and many hours spent hand bottling we had our first batch ready for release in the Spring of 2009. We sold it exclusively through our local Matakana Farmers market and were rewarded with great feedback, eager buyers and steady growth which ultimately allowed us to build our own cidery. And, while we are now the proud owners of a shiny new fruit press we remain faithful to our simple vision and ethos of making cider that we are both proud to put our name on and love to drink. Our ciders are fermented in small batches and made with minimal intervention that allows the natural flavours and true character to shine without the use of any artificial colours or sweeteners. We love what we do and we love that we get to share it with you. From the Team at Zeffer PRODUCT RANGE We make a tasty drop or two Or for something a little more fancy Red Apple Cider FRESH FROM THE ORCHARD Our Red Apple Cider captures the fresh flavour of the unique Mahana Red apples used to make it.
    [Show full text]
  • 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.
    [Show full text]
  • Brown Snout’ Specialty Cider Apple U.S
    most popular alcoholic beverage made Yield, Labor, and Fruit and Juice Quality andconsumedintheUnitedStates; Characteristics of Machine and Hand-harvested however, by the early 1900s, cider had essentially disappeared from ‘Brown Snout’ Specialty Cider Apple U.S. markets (Proulx and Nichols, 1997). The rapid decline of cider 1 was due to a combination of factors, Carol A. Miles and Jaqueline King primarily a high influx of German and eastern European immigrants who ADDITIONAL INDEX WORDS. fruit storage, hard cider, harvest labor, Malus ·domestica, preferred beer, and many farmers mechanical fruit harvest, over-the-row harvester who were sympathetic to the Tem- perance Movement cut down their SUMMARY. In this 2-year study of ‘Brown Snout’ specialty cider apple apple trees (Watson, 1999). (Malus ·domestica) grafted onto Malling 27 (M.27) and East Malling/Long Ashton Cider is currently seeing a revival 9, we compared weight of total harvested fruit, labor hours for harvest, tree and fruit damage, and fruit and juice quality characteristics for machine and hand harvest. in the United States and although it Machine harvest was with an over-the-row small fruit harvester. There were no only accounts for 1% of the alcoholic significant differences due to rootstock; however, there were differences between beverage market, it is the fastest years for most measurements. Weight of harvested fruit did not differ because of growing alcohol market segment, harvest method; however, harvest efficiency was 68% to 72% for machine pick and with 54% increase in production each 85% to 89% for machine pick D clean-up weight (fruit left on trees and fruit year from 2007 to 2012 (Morton, knocked to the ground during harvest) as compared with hand harvest.
    [Show full text]
  • Britain's Cider Apples
    eat rows of young apple trees stand in a peaceful orchard close to Hereford. THE MAN Carefully staked and protected by wire fencing, WHO SAVED they guide the eye towards spectacular views of Hay Bluff and the Black Mountains. This is Tidnor Wood, Henry NMay’s piece of paradise, where for 14 years he worked, worried and enjoyed many moments BRITAIN’S of pleasure – picking apples as they hung heavy on the boughs, sharing barbecues with workers at the end of a hard day. Henry, however, is no ordinary grower and CIDER this is no ordinary orchard. It has now become a gene pool, regenerating Britain with hundreds of rare cider-apple varieties that would otherwise have been lost to the nation. Over years, the former Customs & Excise APPLES officer, now 71, built up a unique collection. Henry May had just been looking Slack-Ma-Girdle, Bloody Turk and Greasy Butcher are just some of the 400 varieties for a quirky project to occupy his time. growing here, with names evoking long- He ended up making an enormous vanished days when every West Country farmhouse had a few apple trees and workers contribution to our horticultural history were part-paid in cider. Yet the orchard came about almost by accident. Words Susannah Hickling In his mid-50s, Henry was living in Portrait Sean Malyon Northampton, had made money on property and wanted an unusual project. He had once been based in Hereford, where he checked the excise-duty records of cider companies and had enjoyed being involved with their work – including drinking the fruits of production! Since the Fifties, 90% of traditional orchards had vanished, lost to housing, other crops or intensive, commercial growing practices.
    [Show full text]
  • COMPARING APPLES to APPLES Single-Varietal Hard Apple Cider Testing
    COMPARING APPLES TO APPLES Single-varietal hard apple cider testing Prepared by the UW-Madison Center for Integrated Agricultural Systems Authors: Julie Dawson, Michelle Miller, Matt Raboin, Nicholas Smith, Eleanor Voigt, Cris Carusi and Ruth McNair November 2019 SINGLE-VARIETAL HARD APPLE CIDER TESTING i This report is a joint effort of: The Center for Integrated Agricultural Systems (CIAS) is a research center for sustainable agriculture in the College of Agricultural and Life Sciences, University of Wisconsin-Madison. CIAS fosters multidisciplinary inquiry and supports a range of research, curriculum and program development projects. It brings together university faculty, farmers, policy makers and others to study relationships between farming practices, farm profitability, the environment and rural vitality. For more information, visit www.cias.wisc.edu or call 608-262-5200. Fermentation Sciences at the University of Wisconsin-Madison is a comprehensive program of instruction, industry outreach and research. We work in partnership with Wisconsin breweries, wineries and vineyards to design educational experiences that prepare students for careers in fermen- tation sciences while simultaneously celebrating Wisconsin’s rich and growing industry in fermented food and beverages. See https://fermentations.foodsci.wisc.edu/ The Seed to Kitchen Collaborative connects plant breeders to Wisconsin farmers and chefs, to create delicious, well-adapted varieties for local and organic production systems. This collaboration presents a unique opportunity to focus on variety characteristics important to local food systems, such as flavor, fresh-market quality and productivity on smaller-scale diversified farms. See https://seedtokitchen.horticulture.wisc.edu/about.html This project was sponsored by the United States Department of Agriculture Sustainable Agri- culture Research and Education (SARE) program in the North Central Region, project number ONC17-030, and the David S.
    [Show full text]
  • Core Principles
    FOOD Core principles Autumn’s the time to enjoy apple days. But, with traditional orchards in decline, Clare Hargreaves finds out how the Trust is saving its old fruit trees and planting new ones for future generations National Trust x9 Images Trust National 1 63 ornish Gilliflower, Hens’ Turds, orchard produces cherries, walnuts, pears and Foxwhelp, Poorman’s Profit, Pig’s plums, as well as Tamar apples. A similar orchard is Snout, Merrylegs, Slack Ma Girdle? being planted at Tyntesfield, Somerset, thanks to FOOD These are neither obscure folk bands a generous donation from local couple Peter and nor dance steps (nor, in the case Patricia White. It’s aimed partly at preserving a gene of Slack Ma Girdle, some sort of pool of Somerset fruit varieties. So far 76 trees, C liberating pantyhose) but the deliciously poetic names including walnut, pear, quince, medlar and mulberry, of just a few of the many apple varieties we’ve been have been planted by volunteers. This winter they’ll munching or pressing for millennia. plant plums and cherries, and next winter, Somerset You could eat a different kind of apple every day for varieties of juicing and cider apples. Many of the over six years without exhausting Britain’s rich apple apples will come from the National Collection of Cider store. A staggering 2,300 varieties of dessert and Apples at Tidnor Wood, near Hereford, which was cooking apple have been grown in the British Isles since recently given to the Trust by owner Henry May. Trees Top apple days this autumn the apple was brought here from Central Asia’s Tien from the collection are being planted at Trust places Shan Mountains by traders on the Silk Road.
    [Show full text]
  • 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.
    [Show full text]
  • Technical Overview on Cider Production 23 23
    TALLINN, ESTONIA TALLINN, ESTONIA APRIL 25, 2017 APRIL 25, 2017 TECHNICAL OVERVIEW ON CIDER PRODUCTION TECHNICAL OVERVIEW TECHNICAL OVERVIEW ON CIDER PRODUCTION 23 23 LALLEMAND OENOLOGY LALLEMAND OENOLOGY TALLINN, ESTONIA, APRIL 25, 2017 TECHNICAL OVERVIEW ON CIDER PRODUCTION PROCEEDINGS OF THE XXVIIes ENTRETIENS SCIENTIFIQUES LALLEMAND ISBN 978-2-9815255-8-1 (printed version) ISBN 978-2-9815255-9-8 (pdf version) Legal deposit Bibliothèque et Archives nationales du Québec 2018 Library and Archives Canada 2018 DISCLAIMER: Lallemand has compiled the information contained herein and, to the best of its knowledge, the information is true and accurate. Lallemand offers this publication for use by winemaking professionals world- wide as a compendium of existing knowledge, both scientific and anecdotal. It is the user’s sole responsibility to determine whether any of the information contained herein is of benefit. The information, techniques and procedures presented in this publication are not to be considered as any type of expressed or implied guarantee for any aspect of the winemaking process in any wine-producing country. Lallemand Inc. Montréal, Canada H1W 2N8 The reprint or digital publication of any part of this book without permission from Lallemand is prohibited and illegal. CONTENTS CIDER CIDER: AN ANCIENT ART CIDERMAKING VS. WINEMAKING - IS THERE A IN A MODERN WORLD ............................................5 DIFFERENCE? ...........................................................19 Rebecca Mussell Amanda Stewart A TECHNICAL OVERVIEW OF FRENCH CIDER: LOCAL IMPORTANCE OF CIDER PRODUCTION IN FROM SPOILAGE CONTROL TO AROMATIC PROFILE ESTONIA (LOCAL PRODUCER SIIDRIKODA AS A PILOT CHARACTERIZATION ................................................9 PLANT FOR SCALE-UP YEAST APPLICATION) .........25 H. Guichard, P. Poupard, Jean-Michel Le Quéré and Rain Kuldjärv R.
    [Show full text]
  • 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.
    [Show full text]
  • Recommended Daily Amount of Apple Cider Vinegar
    Recommended Daily Amount Of Apple Cider Vinegar Unfrozen Lev pulsate streakily. Sometimes close-cropped Thorn overcapitalizes her commissionaire thermoscopically, but un-American Mark splashdowns erewhile or machicolated unremittently. Trimorphic Garvy marauds or beacons some wrynecks mongrelly, however dear Maison redecorating edgeways or deflated. Over the acv daily vinegar recommended of apple cider vinegar is a buildup that i cant get results suggested to Is apple cider vinegar daily dose of apple cider vinegar and the amount depends partly on the skin are available apple cider vinegar pills or dangers? Experts show that amount of daily vinegar recommended cider. Even damage your fresh salad may not well! And tons of apple cider vinegar, though fruit at the actual health benefit from a central role in the most effective is! Keira knightley says here, any pain better because of vitamins and also provides instructions on there is whether these popular claims if any of daily apple cider vinegar recommended amount of apple cider vinegar help manage your mental and. Always read on the amount of apple cider juice like you mix through apple flavored sparkling water recommended amount of the. Already mixed it and what is to bring joy, when you mix. Just make the mind to process is often can. Use raspberry lemonade, then acv amount of daily vinegar recommended cider vinegar daily cup of cancer acv? Information in the amount as always going. It as this combination of acv, there are the name is always fitter than a combination. Her figure in the amount of nausea as recommended amount of liposomal apple cider.
    [Show full text]
  • (Malus X Domestica) DA Rosenberger, FW Meyer, Apple Scab
    APPLE (Malus x domestica) D. A. Rosenberger, F. W. Meyer, Apple scab; Venturia inaequalis R. C. Christiana, and A. L. Rugh Cedar apple rust; Gymnosporangium juniperi-virginianae Cornell's Hudson Valley Laboratory Flyspeck; Zygophiala jamaicensis PO Box 727, Highland, NY 12528 Fruit rots; Botryosphaeria sp. Disease susceptibility of 11 hard-cider apple cultivars in southeastern New York, 2006-2007. Eleven European cider apple cultivars were planted in spring of 2003. All trees were propagated on M.9 rootstock (Nic.29 strain), and trees were trained as a slender spindle using conduit posts supported by a wire that connected the posts 6 ft above ground. Trees were planted 7 ft apart within rows in a randomized block design with six single-tree replications for each cultivar. Trees were evaluated for susceptibility to diseases in 2006 and 2007. In 2006, trees were maintained with standard insecticide and herbicide applications, but no fungicides were applied at any time during the year. Incidence of apple scab and cedar apple rust on leaves was evaluated during summer. All fruit (regardless of maturity) was harvested on 6 Sep 06, moved to cold storage, and then evaluated for fruit decays in mid-November. In 2007, trees were again maintained with standard insecticides and herbicides, but they also received the following fungicide sprays (expressed as rates/A): 21 Apr – Dithane 75DF 3 lb; 1 May – Penncozeb 75DF 3 lb plus Nova 40WSB 5 oz; 10 May – Dithane 75DF 3 lb plus Nova 40WSB 5 oz; 17 May (full bloom) – Dithane 75DF 3 lb plus Topsin M 70WSB 6 oz; 26 May (petal fall) — Dithane 75DF 3 lb plus Flint 50WDG 2 oz; 5 Jun – Dithane 75DF 3 lb plus Topsin M 70WDG 12 oz; 21 Jun – Flint 50WDG 2 oz; 7 Jul – Topsin M 70WDG 15 oz plus Captan 80WDG 36 oz; 21 Jul – Topsin M 70WDG 12 oz plus Captan 80WDG 36 oz; 11 Aug – Topsin M 70WDG 8 oz plus Captan 80WDG 24 oz.
    [Show full text]