The Flavour of Redfield Cider

[Gloria Bell]

I grow a bunch of redflesh and putting in a new row.  I only have one young redfield and although I've tried the apple, I've never cidered it - just tossed in with other apples.  Can anyone offer any tasting notes and possible aprox brix and pH +TA for pacific northwest?  Many thanks.

[John Bunker]

We have several Redfield trees.  We put a few in our cider but almost entirely use it for sauce and pies.  It also keeps quite well.  We're still using them from our rootcellar.  The trees are prolific and bear most years.  I think it's a great apple even if you never make it into cider.

John Bunker

Palermo ME

On Sat, Apr 22, 2023 at 7:16 PM Gloria Bell <glo...@islandexpressionsphoto.com> wrote:

I grow a bunch of redflesh and putting in a new row.  I only have one young redfield and although I've tried the apple, I've never cidered it - just tossed in with other apples.  Can anyone offer any tasting notes and possible aprox brix and pH +TA for pacific northwest?  Many thanks.

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John Bunker

PO Box 12

Palermo ME 04354

outonalimbapples.com

fedcoseeds.com

maineheritageorchard.org

[sdiesen]

I have made good cider with Redfields.  For me, it tasted like grapefruit and improved with time.  My trees produce well and are rather biennial.  I plan on making a varietal with Redfields.  I am on San Juan Isle.

Suzy Diesen

 

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From: Gloria <glo...@islandexpressionsphoto.com>
To: Cider <cider-w...@googlegroups.com>
Date: Saturday, 22 April 2023 4:16 PM PDT
Subject: [Cider Workshop] The Flavour of Redfield Cider

I grow a bunch of redflesh and putting in a new row.  I only have one young redfield and although I've tried the apple, I've never cidered it - just tossed in with other apples.  Can anyone offer any tasting notes and possible aprox brix and pH +TA for pacific northwest?  Many thanks.

 

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[sdiesen]

I have made good cider with Redfields.  For me, it tasted like grapefruit and improved with time.  My trees produce well and are rather biennial.  I plan on making a varietal with Redfields.  I am on San Juan Isle.

Suzy Diesen

 

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From: Gloria <glo...@islandexpressionsphoto.com>
To: Cider <cider-w...@googlegroups.com>
Date: Saturday, 22 April 2023 4:16 PM PDT
Subject: [Cider Workshop] The Flavour of Redfield Cider

I grow a bunch of redflesh and putting in a new row.  I only have one young redfield and although I've tried the apple, I've never cidered it - just tossed in with other apples.  Can anyone offer any tasting notes and possible aprox brix and pH +TA for pacific northwest?  Many thanks.

 

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[Wes Cherry]

Redfield SV cider is overly astringent and high acid.  It expresses flavors/aroma of strawberry, red cherry, raspberry, red koolaid and or watermelon.  Each year is a little different.    Sun exposure seems to promote red development in the flesh so we prune it like dessert fruit.   Let it hang as long as possible and sometimes it’s even edible.  It tends to brown after picking so press it relatively quickly.    

With care the resultant cider can be as bright red as kool aid.  Juice is extremely sensitive to sulfites bleaching color.   As cider it can handle sulfites.   (I think the anthocyanins polymerize with tannins to make a more stable form).  Sanitation, oxidation control and microbial control are essential.  We have had a few batches taste like raspberry yogurt (isovaleric acid?).  Those distilled to a red fruit aroma liquor.  Lovely itself, but unfortunately not so in a pommeau which ended up candy like.

Redfield is a pretty rough SV due to the tannins and acid.  We blend with Mtn Rose/Arlie red flesh.  Unfortunately mtn rose isn’t as red as cider- typically more of a salmon color.

We have topworked HMJ trees to Otteson, another even more red variety.  Juice and cider are more approachable.   Still high acid but the tannins are more restrained.

-'//es Cherry

Dragon's Head Cider

Vashon Island, Wa US

www.dragonsheadcider.com

On Apr 22, 2023, at 4:16 PM, Gloria Bell <glo...@islandexpressionsphoto.com> wrote:

I grow a bunch of redflesh and putting in a new row.  I only have one young redfield and although I've tried the apple, I've never cidered it - just tossed in with other apples.  Can anyone offer any tasting notes and possible aprox brix and pH +TA for pacific northwest?  Many thanks.

[Deborah Nelson]

I have tasted a cider blend made with Redfield from West COunty cider in Mass. It was a really nice cider if you like very dry style, which I do. Flavors of red berries, lemony tartness and hints of sage/new mown hay. I like it so much it inspired me to plant a Redfield tree, which so far hasn't produced any fruit to experiment with. I think West COunty was blending it with a sweet dessert type apple such as Golden Delicious in order to tame the acidity and tannins.

[Gloria Bell]

I've always thought that they would make great pies!  Thanks John!

Suzy - Thanks!

Wes - Thanks!  Super helpful~. Have otterson now.

Deborah - that sounds amazing!

[sdiesen]

The varietal cider I made from Redfields is dry and tastes a bit like grapefruit and improved with age.  To me, it tasted nice.  Blending down acid might improve it too.

Suzanne Diesen

 

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From: Gloria <glo...@islandexpressionsphoto.com>
To: Cider <cider-w...@googlegroups.com>

Date: Sunday, 23 April 2023 10:04 AM PDT
Subject: Re: [Cider Workshop] The Flavour of Redfield Cider

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