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Old 01-27-2013, 10:41 PM   #21
BadgerBrigade
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Quote:
Originally Posted by WilliamSlayer

Winesap, Macintosh, Honey Crisp, Granny Smith, Braeburn.

so the ones I picked are from a New England cider makers perspective! :-)
Probably a good perspective... I will add this to my journal...


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Old 01-27-2013, 10:46 PM   #22
krackin
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, NH
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Quote:
Originally Posted by BadgerBrigade View Post
No winter banana? Someone told me this is really good in a blend because of the aroma... Have you ever used this? And was the result negative?
Well by golly, let's include it. I have no problem with it but I was thinking it was wandering astray of the original objective, but then again there is no problem there either. I'm really quite envious of this problem at the moment.



 
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Old 01-27-2013, 10:47 PM   #23
BadgerBrigade
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Ok, not going to be English style i guess but with all these great minds I'm sure I will come up with something crisp and dry
Keep going guys.... Anyone else?
Your 2 cents is worth millions!
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Old 01-28-2013, 03:17 PM   #24
BadgerBrigade
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Has anyone used the Black Twig in a blend?

wondering about that...
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Old 01-28-2013, 04:29 PM   #25
WilliamSlayer
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No, can't say I've ever even heard of it. Where is it native to?

 
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Old 01-28-2013, 11:04 PM   #26
LeBreton
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I had to look it up, but it's an heirloom variety from Tennessee, that's about all the consistency I can get, as descriptions range from sweet, to tart, mild to crisp, as well as aromatic.

This link says the name covers two varieties, which may explain the confusion. http://www.bighorsecreekfarm.com/descriptions1.htm
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Old 01-28-2013, 11:52 PM   #27
Pickled_Pepper
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I'm finding the same descriptions. I've seen it called "Mammoth Black Twig" and then this description:

Black Limbertwig - A spicy and aromatic variety, prized for fresh eating, cider and apple butter. Ripens October. Weeping form. Noted at a 1914 Georgia Horticultural Society meeting as disease resistant.

 
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Old 01-29-2013, 02:12 AM   #28
BadgerBrigade
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Black twig:

Black Twig, an old Tennessee variety with a dark burgundy skin, was Andrew Jackson's favorite apple. It was introduced about 1830 as a seedling on the farm of Major Rankin Toole near Fayetteville, Tennessee. It became one of the popular dessert varieties in the 19th and early 20th century in Central Virginia orchards. It is not ripe until October, has a very crisp flesh that is both sweet and tart, and it gets better the longer you keep it--if cared for properly--almost until Spring.

Fruit:
Fruit large to medium with green to yellow skin, flushed red. Flesh yellow, very firm. The ultimate in a tart apple. Tannic juice adds kick to sweet or hard cider.

Bloom Time:
Mid Season

Bloom Color:
White

Pollination:
Diploid - Requires another variety to pollinate

Fruit Ripening Time:
Late Season, October (South Central PA)

Rootstocks: EMLA26, Dwarf, Mature Height 10-12ft.
Tree Characteristics:
The tree growth is dense and drooping.
Exposure: Full Sun
Comments: A great cider apple, also an excellent eating apple.

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Old 01-29-2013, 02:54 PM   #29
WilliamSlayer
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Ok, now I'm hungry. That sounds delicious.

 
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Old 01-30-2013, 06:29 AM   #30
BadgerBrigade
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Quote:
Originally Posted by WilliamSlayer
Ok, now I'm hungry. That sounds delicious.

I had to read it again.... Lol... but yeah, it sounds like a really good apple!


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