Harvested all the remaining Crimson Crisp apples. What a difference in taste it makes to let them hang on a tree for extra 4 weeks from Sept 20th. Apples are crisp and sweet, with some aroma notes, but not overly sweet.
It turned out to be true that Crimson Crisp has a long harvest season - about a month.
Overall, I really like it.
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I spray with surround and still get defects in many of my apples. But the red fleshed ones seem almost impervious to maggots etc. Another plus for them
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Grafted that last year myself. What would you say the sweet sour balance of it is?
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Yes, they seem more resistant but I have lingering doubt whether there’s stuff in there that I’m just not seeing 
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It is excellent. Maybe tending a bit more to the sour side compared with my regular favorites
My one tiny Ananas Reinnette, Baker’s Delight and Crunch A Bunch.
Ananas was the 2nd year graft that I should not have let it fruit. It usually is only a bit smaller than Baker’s Delight.
Baker’s Delight. It is pleasant, on a sweet side and some aroma in each bite. Not sure why it is called Baker’s Delight. Never have any left to bake. We enjoy them for fresh eating.
Crunch A Bunch, like @murky said, it is more tart than usual. Maybe, rain has diluted sweetness and let tartness shines through.
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Ram
Your Ananas Reinnette did not look very golden yellow from the top view. Do you have a side view to show color?
Mine was from @mrsg47 way back.
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Mine came from fruitwood and looks yellow viewed from the side. Distinct pineapple flavor.
I’ll see if I can find another one.
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I have never detected pineapple flavor. I blame it on my tasted buds.
I had this variety for a few years before I removed that tree. I saved scionwood to graft on the new tree.
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It is a very yellow apple!
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Thank you again, Mrs. G. I wish I could taste the pineapple flavor. It could happen in a dry year, I guess.
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I will try and find it here. They are starting to come into the market. I would love to taste the pineapple too!
I forgot about the Keepsake I had on the tree by the lower garden. This was a graft done in 2017 (?), essentially a wild seedling that I bark grafted to Keepsake. It has produced one fruit in each of the past two years and has always been stolen before I got to try them. I had 6 fruits this year and picked 5 to bring to the house. I tried one, it’s very sweet, not very complex but pleasant, and crispy crunchy as you would expect, quite dense, small to medium in size. I checked the brix and it’s only 12-13, but tastes like it would be much higher. It seems like every listing for this variety states this is an “unattractive” apple, but I’m not seeing that:
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ive noticed that a partially damaged apple from a bunch of perfect apples from the same tree, seems to taste better than the perfect ones. anyone else notice that? its not insanely better but better. maybe the rest of the sugar from the damaged section goes into the good part? not talking worms but bite damage or severe cracking/bruising.
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Damaging a fruit has been done since ancient times to hasten ripening. A riper fruit is a sweeter fruit.
The ancients used to damage figs at the end of the season to get the fruit to ripen. They’ve even found fossilized fruit that bear damage marks.
I am not sure why this works but I find it works on all types of fruit.
Here is an interesting reference
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Crunch A Bunch
Bagged vs unbagged.
@Auburn I also have another reason why I should resume bagging apples, yellow jackets. This year I did not bag many apples out of laziness and sunburn damage (not much). Yellow jackets hit my apples hard. Back to bagging next year.
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Bagging results in a pretty apple but I do think that the bags causes Goldrush to ripen before it is as sweet as it should be.
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