Yes, Tony. If you Zoom in, you can see it. The slit cannot be too long as some bugs could crawl in through that slit.
I have mastered my ziplock bagging now.
Open the top of the bag only on one side up to the slit.
Slide an apple in through that opening
Move the bag til an apple is in the middle of the bag and the stem is through the slit
Ziplock that side of the bag
The other side has never open anyway. Save me some time.
Strong work 
Hmm…one of mine is bent over from the load of apples…guess some thinning could have alleviated that. Still, my Niedzweitzkyana is mostly for it’s genes for breeding and not for the apple harvest. (Though I’ll be glad to make a pie or jelly. and show the novelty of a lovely red apple).
It has lovely ornamental value, as do some of the other red fleshed apples.
Infortunately i got many flowers from my Surprize tree but no fruits yet… they falled. I think it’s natural because it’s the first year… but the tree looks very healthy, so maby next year i will get fruits. No fruits on Redlove Odysso too…
Last year I grafted Pink Pearl and this year out of about 20 flowers one actually took by surprise.
Please any one can tell me if the grenadine rosetta apple is a good one to have or i can pass?
Thank’s!
My little benchgraft of it won’t bear for a couple more years, so I don’t have any direct experience yet. However, both @derekamills and @SkillCult have spoken well of it in the past, at least with respect to taste, so I suspect that it’s worth your time to try it out.
Thank’s!
For Whatever reason, i’ve killed Rubaiyat and Grenadine more than once after the grafts have been successful. (Am wondering if the scions have a virus or something?)
I’ve grown grenadine for a long time and have some insight on it. It has the most amazing flavor of the apples I’ve tasted from that group of Etter greenmantle selections. It’s strong, complex, like a fruit punch. It is productive and reasonably consistent. That’s about the best I can say for it. It drops from the tree before ripe a lot and the drops are pretty useless. It also takes a long time to ripen on the tree. As it ripens, it tends to go very meally, sometimes almost powdery for lack of a better description. I’m sure it’s different in different places, but I’ve always said it’s an apple in need of major improvement. I’ve used it in breeding apples a lot and will have more seedlings of it to let out into the world eventually. One seedling is quite similar to Grenadine, but I’m hoping it will prove to be an improvement, but i’ts only fruiting for the second time this year. Another cross tastes like strawberries, and I think it will prove to be an improvement on grenadine as well. But only time will tell as those are grown more and distributed to be grown elsewhere. I would recommend Rubaiyat over Grenadine for a very red fleshed apple. It has a better texture, which is actually excellent at it’s best, though it also can suffer from mealiness. It is quite red inside when very ripe and though not as intensely flavored as Grenadine, it still has a lot of “red” flavor leaning toward punch or mixed berries. I am also a huge fan of Pink Parfait, but I think it has to ripen on the tree well into winter to be at it’s best, and you can’t do that everywhere. Pink parfait and rubaiyat are scab magnets. Grenadine is scab prone, but I don’t think it’s as bad. One thing I’m convinced of is that the best red fleshed apples are yet to come as some of the many negative traits and genes are 'decoupled" from the traits we want, like color and intense complex red flavors. I’ve already sent out pollen and scions of some of my grenadine crosses and made second generation crosses in pursuit of that, so fingers crossed improvements are forthcoming. There are also numerous large apple breeding programs working on RF apples now and more will be coming onto the market a that race continues.
I am glad you like Pink Parfait. Even with the first year fruiting last fall, it tasted very good, better than Rubaiyat per my taste buds. Both ripened late for me into Nov in my zone 6a MA.
I just grafted granadine and a few other red fleshed varieties this year. Look forward to trying Redlove Calypso. The news that it is on a tart side does not thrill me.
Thank’s! It was very helpfull. I already have rubayiat so i will pass grenadine then… 
By the way any one knows Red merylinn apple and if it’s worth to try? Thank’s!
I think Pink Parfait is a top shelf apple. The texture is awesomely crisp. It’s not super rich, but I really like the flavor. It is an odd ripener. I’ve had it ripen anywhere from about Nov. to February on the tree. It holds up well, so try hanging it as late as you can and see what happens. It is very scabby though. One of my main breeders for RF and late hanging/ripening.
Here is a photo of rubaiyat pretty much at it’s best. Ripe, very red, not too scabby and crisp. Not the average specimen unfortunately lol. But it has potential. It shares more in common texture wise with Pink Parfait than Grenadine, but still somewhere in between. If we could get the texture of PP with a deep red flesh and keep the sugar that would could be amazing.
By the way, my friend do you have any advice on other must to have red flesh apple varieties? Thank’s!
I have it…but that’s about all I can say. Puny to begin, and has not done a lot.
Has not bloomed, nor fruited. I think I grafted a second one, but at the moment don’t know it’s location…as I have potted plants in more than one location. I may try and add it to a ‘frankentree’ to get it to ‘do something’.
I’ll have Niedzwetzkyana and Redfield, pollinated by each other this year I think, although a few scattered late blossoms could have gotten pollinated by 8 to 10 other varieties.
Have plenty of r.f. varieties to conduct breeding experiments with in future years…many of them may bloom next year
Thank’s! I will choose Motts Pink i think… next year i will get Lucy Glo and i think i will end by it… i just can’t stop it… but i have to! 
Probably a good choice for eating or fresh juice. I don’t have Motts Pink, but other than a paler red/pink color, it’s recommended for eating fresh.
Mott’s has proven to be a worthwhile early red here. It’s a bit earlier and tarter than Pink Pearl, and as you say, good for fresh eating and juice. If you don’t already have PP, though, I’d get that one first.
