Cider Digest #1873

Published in

· 8 months ago

Subject: Cider Digest #1873, 6 May 2014 
From: cider-request@talisman.com 

Cider Digest #1873                                         6 May 2014 

                 Cider and Perry Discussion Forum 

Contents: 
  Re: Cider Digest #1872, 3 May 2014 (Stephen Wood) 

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Subject: Re: Cider Digest #1872, 3 May 2014 
From: Stephen Wood <swood@farnumhillciders.com> 
Date: Sat, 03 May 2014 22:05:09 -0400 

What pleasure -- this is the first Digest question I've been able to answer 
for a long time, in time for the next post, with anything resembling 
confidence.  To almost every question that interests me, a crowd of 
confident experts responds immediately, while I'm still musing about the 
question. 

Russeted strains of Golden Delicious aren't Golden Russet (English, 
American, Latvian, whatever). But GD can make very good (if simple) cider 
all on its own, if left alone.  Russeting of GD is a result of a 
combination of cultivar/strain and climate/soil.  Before we started making 
cider, we removed many acres of the GD that were planted here in the early 
1960s, because the apples were too small and too russeted to sell profitably 
to the fresh market of the 1980s.  Ever since we started making cider, we've 
regretted grubbing out those trees.  Fortunately, with our grafting knives, 
we kept a bit of that strain alive here.  I don't know the strain's name, 
but its juice (for fermenting) is miles better than any other GD we've 
tried.  I like the tough little apples better, as well. 

Mr. Tallman:  Hoople, Doople, Shloople -- doesn't matter.  If you have a 
good russeted GD, your instinct has been right.  Protect and propagate it. 
Call it "Tallman de Boom Boom," or "Pete's Brownish," but keep it and use 
it.  Good eye. 

SW. 

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End of Cider Digest #1873 
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