Harrison, Granniwinkle and Campfield Profiles?

[WV Mountaineer Jack]

So reading a lot about cider in the USA, the Harrison, Granniwinkle and Campfield keep coming up as alltime olden favorites. Just like everything on the net anymore, all the descriptions and profiles of these apples are just cut and pasted of each other from some old writer who described how rich they were but should blended together etc. So for those who have grown these now, where do they fit in as far as the UK category of bitter sharp, bitter sweet, sharp and sweet? Do any of these 3 have  t he least little bit of tannins? Anyone done a Brix or TA on them yet?

Thanks, WVMJ

[Claude Jolicoeur]

You will find measurement data on these (and quite a few others) in the WSU publications (Washington State University), and one of the most interesting document is the 2011 annual report titled "Evaluation of Apple Varieties for Hard Cider Production"
About 60 varieties have been evaluated for tannin, Brix, pH and TA and this is reported for the years 2008 to 2011.

Here is the data for the varieties you ask
Campfield, Tannin 0.19 to 0.36% ; Brix 11.2 to 13.2 ; pH 4.26 to 4.63 ; TA 2.3 to 2.73 g/L malic. These numbers would correspond to a bittersweet class.
Granniwinkle, Tannin 0.05 to 0.13% ; Brix 10.4 to 12 ; pH 3.8 to 4.23 ; TA 1.82 to 3.48 g/L malic. This would be a sweet.
Harrison, Tannin 0.14 to 0.19 ; Brix 15.6 to 16 ; pH 2.94 to 3.47 ; TA 4.98 to 10.08 g/L malic. This would be a sharp.

You can in effect see the blend of the 3 would yield interesting must, Harrison bringing high sugar and high acidity with some tannin, Granniwinkle and Campfield having less sugar and much less acidity will mellow the Harrison acidity. And then you have Campfield that has higher tannin.
Claude

[WV Mountaineer Jack]

Thanks Claude, exactly what I needed. I have several Granniwinkles and Harrisons, they were easy to get, but the Campfields we could only get one tree, now we know where to expand, more Campfields, we already have a very potent bittersweet crab in the orchard. WVMJ

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[johnw...@hotmail.com]

Claude, I just wanted to express my appreciation for all the knowledge you share concerning cider apples and their cultivation. I just planted a small orchard of 20 trees near Kingston, ON, this past spring (and then had the driest summer since 1888!) and am aspiring to establish a commercial orchard/cidery in 5-10 years; the climate here is a little more forgiving than your zone, but lake-effect storms and the variability induced by global warming both make your experiences extremely valuable. I have been conducting extensive research for the past three years already, and your name continuously crops up when I am looking for a particularly elusive piece of data that has become buried in the internet. 

Very best,

John

[Mike Edmonson]

WVMJ,

  I like the 3 varieties you mentioned also but the terroir where I am in Oklahoma is going to be problematic since I live in a valley which is susceptible to late freezes even early May.  I do have Harrison but I am leaning to the really late varieties e.g. Dabinett and Red Stoke.

[Dick Dunn]

On Sun, Nov 27, 2016 at 05:29:52PM -0800, Mike Edmonson wrote:
[snip]
> ...but the terroir where I am in Oklahoma

> is going to be problematic since I live in a valley which is susceptible to
> late freezes even early May. I do have Harrison but I am leaning to the
> really late varieties e.g. Dabinett and Red Stoke.

Stoke Red please, not Red Stoke.
And while it is indeed a late bloomer (1st-2nd week June here), that can be
a problem in itself. First, that leaves a very short growing season if you
are prone to early fall freezes. Next, there usually isn't much else
around to pollinate Stoke Red when it finally blooms. Finally, depending
on when fireblight comes through your area (if it does), it could be a
risk. In my case, Stoke Red is later than the main fireblight time.
Although in general it has a rep for heavy cropping, I haven't found that
to be the case here.

Dabinett, I suggest you try a few before you bet the farm on it. I've had
major overwintering losses with Dabinett.

Face it, we're talking about varieties from Somerset, England, in areas
whose weather/climate bears no resemblance. So you just have to try, but
don't bet on success.
--
Dick Dunn rc...@talisman.com Hygiene, Colorado USA

[WV Mountaineer Jack]

Do you have Golden Hornet crabs, supposedly the lastest blooming commercial crab, and Goldrush, one of the later blooming disease resistant apples that make a good cider?

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[Mike Edmonson]

Never heard of Golden Hornets, but after google ling it I have to order some scion wood.  Didn't realize Goldrush would make good cider, have to score some scion wood for it to.

[Farmer Paul]

I can't speak to Gold Rush in hard cider.  I haven't fermented it yet, but I have tasted it in sweet unfermented cider only.  I see Albemarle in VA has a GoldRush.  North Star Orchard in PA has a GoldRush hard cider.

Send me an email if you are interested in scion wood.  We planted 100 GoldRush trees in 2015.  The apples taste great and trees produced a few apples this year where Harrison, Blacktwig, and Ashmead's Kernal produced none. 

Paul

509-619-5679