Liberty this time of the year should have zero green.
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i know. i think i got sent the wrong scion wood.
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Seems there is an awful lot of wrong scions getting sent out by individuals and companies.
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this one came from fedco i believe.
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I’m seeing that, here, too. I’ve had forum members tell me that my fruit is not the variety I grafted - and very different from theirs. And sometimes it is not just a scion which seems to be misidentified . . . but a tree!
I’m pretty careful when tagging . . . so something is going on, for sure.
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It has made me decide that I’m done adding varieties. I have enough anyway.
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Are Red Staymens the same as Staymens Winesap?
Would you describe the taste and texture?
Red Stayman is a sport of Stayman Winesap that has more red color. It’s the current commercial variety. Not as crisp as the current trend in supermarket apples. But it holds its shape when cooked. Sweet tart taste that does not need storage to get sweeter like the original Winesap.
Does well in warm and humid South. Does not need cool nights to get flavor.
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I will add flavor is not similar to Arkansas Black nor is texture. A fun fact it is very popular in Italy and grows well in a valley region… They buy commercial apples at auction so quality year to year is important to make a living off apples at auction.
The only apples that we got were granny smith. Organicly grown, so far from perfect, but they made some delicious apple crisp thanks to my wife.
I saved the last one to pick for my granddaughters they loved it and the apple crisp also.
My oldest apple trees are currently in growing year 3. So It should get better each growing season from here on out.
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I tried a Virginia beauty today that has hung through two freezes. It was fantastic. Still had a bit of crispness to it and the flavor was complex but more mellow than earlier. After tasting this, I’m leaving more apples on later next year.
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@jrd51 If you are able to describe the flavors and texture of your russets, would you, please? I almost ordered scions of Egremont and Roxbury - but decided to go with American Golden Russet. Are they very different? I added grafts of several ‘mac’-type varieties, and am not happy with them. They do not have much flavor. I think it might be my climate. ? The American Gold Russet graft is doing very well. No apples yet - it’s a newbie.
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I’ll play. Here’s some Williams Pride:
What a wonderful apple. Unbelievably heavy; you want to sell apples by the pound this may be worth considering.
Had family visiting from AB all agreed it’s a Great apple. Get a, “waxy” look when ripe. If you like the red delicious, you’ll like these. Z4 so a real gamble for us to grow here in 3. Double wrap in burlap for the winter and 2 rows of small square bales at the base.
Same with some somerset grapes:
Beautiful grape, but that’s another story.
Only Frostbite, but wind dropped it before ripe. Another week or so suspect would have been great:
Want to mention Norkent. Z2 hardy, only got one this year, but was Very impressed. Nothing sour about it, but not sweet. Not juicy but not dry. Only con; the hide is Very thick. While not sour in any way we found it unpleasant, although the apple itself was Great.
I would describe it as a great eating apple if peeled and likely a Great baking apple. (if peeled 
)
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LOL – If I had apples from the three varieties sitting side by side right now, I might be able to give you a half-assed description and comparison. Relying on my memory (and my unsophisticated palate), I can’t give you much. What further complicates the task is that this was my first ever crop of Egremont Russet and first decent-sized crops on the other two. So it’s not like the varieties are old friends.
The descriptions below come from my ChatGPT, which no doubt got it from someplace on the internet. I can’t say that I disagree. Cutting through the noise, I think you made the right choice. I planted these varieties (and others) to serve double duty – dessert and cider. Golden Russet seems the best dessert apple of the group. It is sweet, mildly acidic, and very flavorful – though I’m at a loss to describe the flavor. Definitely not Mac. Finally, the texture is firm and crisp but fine, not at all grainy or coarse as the others can be.
FWIW, I also tasted Ashmead’s Kernel and I was pleasantly surprised. There was a special something. Also St Edmond’s Russet – but don’t ask me to remember. 
The Egremont Russet apple is known for its distinctive taste and texture, which set it apart from other apple varieties:
- Taste: It has a unique, nutty flavor with a balance of sweetness and sharpness. The sweetness is rich but not overly sugary, and there are often hints of a pear-like or even slight honeyed undertone. The sharpness gives it a refreshing quality without being too tart. This variety is particularly loved by those who enjoy a more complex apple flavor.
- Texture: The skin of the Egremont Russet is rough and russeted (brown and slightly rough to the touch), unlike the smooth, shiny skin of most modern apples. The flesh inside is dense, crisp, and firm, though not as juicy as some other apples. It has a more granular texture, adding to the unique eating experience.
Overall, Egremont Russet apples are appreciated for their characterful taste and firm texture, making them great for eating fresh or pairing with cheeses.
The Roxbury Russet apple is one of the oldest American apple varieties and is known for its rich flavor and distinctive texture:
- Taste: Roxbury Russet has a complex, well-balanced flavor that is a mix of sweetness and tartness. It tends to be more on the sweet side but with a refreshing acidity that makes it stand out. Some describe the flavor as rich and spicy with a hint of honey or pear, similar to other russet apples. It’s particularly known for developing a more pronounced flavor the longer it is stored, becoming sweeter over time.
- Texture: The skin of Roxbury Russet, like other russet varieties, has a rough, brownish-green appearance. The flesh is firm, dense, and slightly coarse. It’s not as juicy as modern apple varieties, but it has a satisfying crispness. The texture lends itself well to eating fresh, and its firmness makes it suitable for cooking and baking as well.
Roxbury Russet is highly valued for its versatility, whether eaten fresh, used in cider-making, or for cooking. Its balance of sweetness and acidity, combined with its firm texture, makes it a favorite among heirloom apple enthusiasts.
The Golden Russet apple is a highly regarded heirloom variety, particularly known for its excellent cider-making qualities, but it’s also enjoyed fresh due to its rich taste and texture:
- Taste: Golden Russet has a sweet, rich, and complex flavor with notes of honey and pear. It has a subtle tartness that adds to its well-rounded flavor profile, making it a great apple for those who enjoy a sweet apple with depth. Over time, the sweetness tends to intensify when stored, making it a favorite for making sweet cider. Some people even describe its taste as slightly spicy or earthy.
- Texture: The skin of the Golden Russet is rough, with a characteristic russeting (brownish, sandpapery texture) over a golden-yellow base. Its flesh is firm and dense, providing a nice crisp bite, though it’s not as juicy as some modern varieties. The texture holds up well in baking, and it’s also a good choice for drying.
Golden Russet apples are appreciated for their versatility, being great for fresh eating, cooking, and especially cider-making, where their sugar content and rich flavor shine.
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got 6 frostbite from a graft. very interesting flavor profile. a definite keeper. planted a Williams pride 2 years ago. maybe some fruit next year. heard very good reviews from various you tube vids. good to know its hardy for you up there. love the fact its no spray. many norkent planted here 30 years ago , still around today and still loved by people who have them.
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Note: This post was edited after I found more apples in storage.
I found some apples that I had saved from each of the three varieties. So I did a side-by-side comparison.
Golden Russet is sweet, slightly acid, very flavorful. The skin is a bit tough; the flesh is crisp and fine, not at all coarse. This test reaffirmed my judgment that it is the best dessert apple of the group.
Egremont Russet is sweet, somewhat tart, very tannic. But soft tannins – this is definitely not a spitter. The skin is somewhat tough and the flesh is coarse. I would not consider it a good dessert apple. On the other hand, it would seem a very good source of soft tannins in a cider.
Roxbury Russet is sweet, somewhat acid, flavorful but not as rich as Golden Russet. Flesh is crisp. It’s a good apple but not good enough to be the first choice.
Though I described all of these apples as sweet, none of them is extremely sweet (which I consider a good thing). I pressed a pile of the Rox Russets for cider. Brix was 14-15; pH was 2.50 - 2.75. Also, none of them is mushy. They’re all quite crisp.
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OK, so maybe I shouldn’t take pictures at sunset when everything is tinged red. Anyway, these are Winesap and Black Oxford. According to the starch test, neither one is quite ripe but both are dropping from the tree. I’m gonna pick tomorrow, eventually press the Winesap for cider but save the Black Oxfords for eating.
The Black Oxford apples are beautiful and tasty, but the tree loses a lot of fruit to rot, which usually progresses from the blossom end. I assume that it starts with insect damage. Using the same spray regimen, I’ve had very little rot on some varieties (e.g., Redfield, Rox Russet) but a lot on others (e.g., Black Oxford, Enterprise). I’d appreciate any suggestions on ways to attack the problem.
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Our very first Williams Pride (on EMLA26) apple dropped today. A little more tart than I expected; good flavor. It is precocious. This is its second year in the ground. We should have thinned to get better size (tiny tree has about half a dozen small apples; the rest are a little bigger than this one and still hanging).
Zone 10a, E hills of San Francisco Bay Area
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