How much can apple rootstock impact flavor? Does anyone have first hand experience or insight on this subject? Eliza Greenman wrote an excellent blog post on this subject with a few references.
I am most interested in the impact of crabapple rootstock on the flavor of apples. Can anyone comment on this? I have some dolgo crabapple rootstock to attempt this on. Interestingly, I spoke with the management at Just Fruit & Exotics and they told me at one point they used crabapples as rootstock; however, customers were complaining the apples tasted “bad”. Personally, I enjoy a more tannic or sour apple, not to mention the possibility of using a dessert apple to make a really good cider.
Are there any dessert apples, specifically varieties that do well in the humid South, that could benefit from more tannins and be used as cider apples? I know very little of cider making, but I imagine a juicy, richly flavored apple are some of the qualifiers? Are there any other qualities that should be considered when choosing cider apples?
I moved this from QNDWT topic per Alan’s recommendation.