OT: Apple Cider

[danw]

The disease resistance has a lot to do with the rootstock the apples are grown on. For instance GENEVA 41 is very immune to several of the diseases you listed. You have to balance that with how much dwarfing you want and other factors like some rootstocks need support and irrigation for the life of the tree.

[jrdewhirst]

Well hopefully you got a rootstock that will give you a decent sized tree so there's apples that the deer can't reach, reared up on their back legs. On my other trees, they ate everything up to about 6'.

[Kelby]

I can't say, got the harvest timing wrong on Liberty and deer got all my Enterprise.

[jrdewhirst]

What's your evaluation of the varieties?

[wellingtonbill]

Kelby,

I am interested in a scion or two to graft of Liberty. I am in NC7b.

[Kelby]

If anyone wants Liberty or Enterprise scions let me know, I'll have plenty.

[jrdewhirst]

thx.

[wellingtonbill]

Cider makers there is great information on the website of Big Horse Creek Farm - Lansing, NC 28643. They specialize in heirloom American and European apples that once graced the tables of many of our ancestors. Ron and Suzanne Joyner are the owners. They are friends of mine.

[jrdewhirst]

A caveat -- it's been 5-6 years since I ate them. My new trees have not yet born fruit.

Liberty is described as acid, sharp. It is medium-to-high in acid and medium in sweetness. But it doesn't store very well. It's 1/2 Macoun and then other stuff. The flesh is white and crisp.

Enterprise is described as spicy, rich. It is low acid and also medium in sweetness. It is supposed to reach peak flavor after a month in cold storage; and it stores very well -- ~6 mos. It's breeding is 1/2 McIntosh, 1/4 Starking Delicious, 1/8 Golden Delicious. It's flesh is very firm.

I liked them both. Apples are like figs in that the variety is endless and, IMO, there isn't a bad one.

Check out Sundance. It's described as spicy, citric. And it's supposed to store >6 mos. It's 1/2 Golden Delicious, 1/4 Winter Banana, 1/8 Mac.

[Atlatl]

Joe - I'm interested in the taste of Liberty and Enterprise as I am also looking for disease resistant apples to plant. I'm not as concerned about the quality of the cider as I am the disease resistance but I am interested in the taste and how well the fruit keep after harvest.

[Dbills]

With my trees I have a bigger problem with insects than disease, if you just make cider out of them it doesn't matter if they have imperfections on the outside.

[jrdewhirst]

I really appreciate the recommendations. Here's there thing --- I don't want to have to spray a lot. Partly it's a health issue -- I don't want the exposure to fungicides; partly it's an acknowledgment of my own incapacity to keep a schedule. I just don't have the motivation. So maybe you can help me apply this filter: Which recommended varieties (if any) are highly resistant to fireblight, cedar apple rust, apple scab, and powdery mildew. Or the best combination.

I picked Liberty and Enterprise having grown them before elsewhere (having lost pears to fireblight, plums to black knot, and so on). Then I read that they'd make an OK cider base. I ordered Sundance and Chestnut Crab trying to add pizzazz. But as you can tell, disease resistance is my #1 priority. I'd rather have a good home-made cider than no cider, which is what I'd end up with if I had to spray frequently.

Do any of there suggested varieties make the cut?

[zone5figger]

New Cider Makers Handbook by Claude J. is a great resource on all aspects of hard cider, from orchard to glass.

Look into bittersweet cider apple varieties if you are adding trees, they add the tannic body to the cider that imparts a full mouthfeel.

[Dbills]

I would recommend The varieties Kingston Black, Dabinett, Cap of Liberty, and Golden Russet for a good Hard Cider Base.

[jrdewhirst]

I'm not intending this to be a long thread . . . .

I planted the apple varieties Liberty and Enterprise, have ordered Sundance and Chestnut Crab -- all intended to be as disease-free as possible. I'm thinking that I'd eventually like to make cider, some sweet but mainly hard. Does anyone know of a good source for information on the juice from these apples, specifically acidity, sugar, and tannins? I've found smatterings of info but nothing systematic. Thx in advance.