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Post by smsmith on Oct 26, 2020 18:11:14 GMT -6
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Post by nhmountains on Oct 26, 2020 19:35:46 GMT -6
My refractometer came yesterday. I tested a very ripe Smitty's and I got a reading of 18 brix. I really have no idea if the thing is accurate or not. Not sure I believe that reading. I'll mess around with some other fruit and see what happens. You may have to get a license on your Smitty’s. Per Cummins the Franklin tests at 17.5 to 19 brix. I’m thinking those numbers must change a little year to year depending on the crop load and precipitation.
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Post by smsmith on Oct 27, 2020 13:23:03 GMT -6
My refractometer came yesterday. I tested a very ripe Smitty's and I got a reading of 18 brix. I really have no idea if the thing is accurate or not. Not sure I believe that reading. I'll mess around with some other fruit and see what happens. You may have to get a license on your Smitty’s. Per Cummins the Franklin tests at 17.5 to 19 brix. I’m thinking those numbers must change a little year to year depending on the crop load and precipitation. Smitty's has already been released to the "public" and it will continue to be distributed to anybody who wants one I think what makes the Franklin Cider so unique (allegedly) is the combination of high brix, high tannins, and high acidity. I don't know much about tannins or acidity. I do know tannins are those things that make your mouth feel dry and pucker up...which has made me wonder about Mayo's claims that Franklin Cider is good for fresh eating as well as for cider. Tannin isn't my favorite kind of "mouth feel" when it comes to eating apples.
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Post by Sandbur on Oct 27, 2020 19:04:41 GMT -6
You may have to get a license on your Smitty’s. Per Cummins the Franklin tests at 17.5 to 19 brix. I’m thinking those numbers must change a little year to year depending on the crop load and precipitation. Smitty's has already been released to the "public" and it will continue to be distributed to anybody who wants one I think what makes the Franklin Cider so unique (allegedly) is the combination of high brix, high tannins, and high acidity. I don't know much about tannins or acidity. I do know tannins are those things that make your mouth feel dry and pucker up...which has made me wonder about Mayo's claims that Franklin Cider is good for fresh eating as well as for cider. Tannin isn't my favorite kind of "mouth feel" when it comes to eating apples. . I don’t understand all of these cider terms either. Bitter, etc. I feel my best cider comes about mid September with a large variety of apples in it, and usually quite a bit of ripe chestnut crabs.
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Post by smsmith on Oct 27, 2020 19:12:50 GMT -6
The best ciders I've ever had came from orchards in SW WI in mid October. I've always thought late September to early October would be the best time for the sweetest/most complex cider. I hope to find out for myself over the next decade or so....God willing
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Post by Sandbur on Oct 27, 2020 19:24:04 GMT -6
The best ciders I've ever had came from orchards in SW WI in mid October. I've always thought late September to early October would be the best time for the sweetest/most complex cider. I hope to find out for myself over the next decade or so....God willing I have no home pressed ciders but my own. Lots to learn!
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Post by benmnwi on Oct 27, 2020 20:54:56 GMT -6
My hometown had a local orchard that made cider every year. The early season ciders were a little tart, but the late season ciders were excellent. They had free cider samples there, so you could taste how the cider changed every week. I would be pretty happy to make anything close to that And hopefully done day I will.
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Post by smallchunk on Oct 28, 2020 21:23:50 GMT -6
Can i get a stick or two next spring, Stu?
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Post by smsmith on Oct 29, 2020 6:37:16 GMT -6
Can i get a stick or two next spring, Stu? Sure, just remind me sometime in February/early March.
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Post by smsmith on Nov 3, 2020 11:13:37 GMT -6
I went through the crispers last night looking for any apples going bad. A few Libertys were getting soft, all of the Prairie Spys (which is really weird, they usually last forever), and a good handful of the Smitty's. The remaining Smitty's are still crunchy, but obviously not as crisp as they were 6 weeks ago. The flavor has become more complex and they're very juicy. They wouldn't be considered a storage apple, but at least some of them will likely be good at the 8 week mark.
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Post by nhmountains on May 21, 2021 8:55:32 GMT -6
Stu,
The blossoms graft on Smitty's Seedling are at pink stage right now. My Colorado Orange is at full bloom on the same tree. How far along are yours?
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Post by smsmith on May 21, 2021 9:35:44 GMT -6
Stu, The blossoms graft on Smitty's Seedling are at pink stage right now. My Colorado Orange is at full bloom on the same tree. How far along are yours? Smitty's had a heavy crop last year, so this year is lighter. The blossoms that are there have been open for maybe 3-4 days with a few yet to open fully.
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Post by nhmountains on May 23, 2021 5:24:35 GMT -6
This is my frankentree that has the Colorado Orange on the upright and the Smitty’s Seedling on the limb to the right. The CO was grafted in 2018. The SS was grafted in 2019.
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Post by smsmith on May 23, 2021 10:19:55 GMT -6
^^^I'll be interested to hear your thoughts about the Smitty's fruit if/when you get some.
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Post by nhmountains on May 29, 2021 6:04:14 GMT -6
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