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Cider Digest #1873
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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