I’d also add another point - @fruitnut’s greenhouse is maintained at 90F most of the summer. That’s more close to South San Jose than Central Valley where >100F is common in the summer. My guess is that’s why the brix difference between peaches and nectarines is more pronounced in his greenhouse compared what @fruitgrower has gotten from his trees. The fuzz does make a difference and peaches may need higher temps for high brix (while still being lower than nectarines).
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If that was true, I doubt I would have harvested Flavor May peaches last year in late June that had as high brix as any of the season. There would also be a dropping off with later season peaches here in NY.
As far is fuzz, one of the highest brix peaches I grow is Indian Blood which is extremely fuzzy and very late. It tends to ripen when temps are relatively cool here.
I assume that the amount of sugar has a lot to do with the efficiency of the leaves at producing carbos and where they deliver them (fruit, roots, wood or leaves). In a greenhouse, the higher humidity allows the stomates to stay open in higher temps. I don’t believe that the leaves of any common fruit species function as well when temps get above the high '80’s, but humidity plays into the equation.
Keep in mind that even in CA, temps fluctuate a great deal even during any given day, so trees with dawn to dusk sun have the opportunity of being in a range of temps even if the stomates close in mid-day.
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Assuming a) brix is related to water loss (of course it is one among many factors), and b) peaches need higher heat than nectarines for that, that explains late season peaches (like Indian Free) are more likely to have high brix. Even in milder weather, the water loss effect can accumulate throughout the season, assuming no heavy rains. That’s the effect I noticed here in South Bay Vs Sacramento. But you are right, this doesn’t explain high brix on your Flavor May.
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I believe that relative brix is mostly the result of conditions in the 2-3 weeks of final ripening, because sweetness of peaches and other fruit fluctuates as a direct result of conditions at this time. When you’ve grown fruit for a few decades in a humid region like mine, with 3-4 inches on average every month of the growing season, this becomes apparent… no, obvious… or I wouldn’t have noticed, and even then it took me a couple of decades for it to become quite clear.
Once again, overcast seems to have at least as much consequence as available water.
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How bout Belle de Boskoop? I harvested from grafts the first time last year and its branches are loaded with flowers again this one while many other varieties that bore a properly thinned bounty last are not. My kind of apple- dense flesh, high brix, high acid. Its large size might make it more useful for cider- at least it speeds hand harvesting. I’m gong to drink some cider today from Sweden called Blondie made entirely with Boskoop.
Erwin Bauer might be worth experimenting with as well. I have enough history with it to say it is a reliable cropper here. My maincrop apple is Goldrush, which is also high acid high brix and very dense fleshed. I should think that would make a nice addition to cider and should crop reliably there if thinned early. I thin entire flower bunches so half the spurs never spend anything on making apples beyond the expense of the flower on any given year. I have to harvest some Goldrush every year and I do.
For us here in Orangevale Ca., 25 miles east of Sac, we get excellent high brix peaches, pluots, and nectarines. I do think the lighter fuzz peach varieties are higher brix than the high fuzz traditional peaches, and more tasty. I really don’t see too much of a difference in the yellow low fuzz peaches and nectarines perfectly ripe around 23 to 27 brix. The whites, both peaches and nectarines are usually sweeter, with less complex flavors, but 28 to well over 30 brix. And finally the Honey series nectarine, IMO highly overrated, really high brix, but not really complex at all, except Honey Blaze. So in near perfect growing conditions, this is what we have observed here. High brix is really not everything, you need complex and rich flavors, as well as high brix, for the very best flavored fruit.
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I’m guessing this is just down to breeding. People probably prefer lower fuzz and also prefer higher sugar. So a breeding program would select for those traits. White peaches are definitely bred to be very high sugar, but both varieties we grow have crazy complex flavors. Our brix are lower, so maybe they just get overpowered in a hotter climate. And our Van cherries are almost inedible to me at around 30 brix. I think low to mid 20’s it the spot I prefer in stone fruit, but I prefer something around 15 with some acid in an apple
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@Evenfall , usually people here do prefer low fuzz, high sugar, rich/complex flavored peaches with some acid to balance the flavor, whether yellow or white. However, many like incredibly sweet flavors, with high brix. 30 brix cherries, whether Bing, Utah Giant, or Van, are incredibly good here, and are intensely flavored, making for some great eats! With our Peaches and Nectarines We like to pick them right off the tree ripe. In your climate, the extremely sweet fruit, will be different from here, as climate plays a big part in flavors and ripeness. You do have a great place to garden, and white peaches should shine there, as the sweater fruits do better in those conditions.
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I agree that the 30 brix taste nice, although our Van’s are lacking acid balance and might actually be higher than 30, I couldn’t find my data, but I remember them being 30ish. Fruit with such high sugar actually burns my mouth after having not very many though. So it really reduces any enjoyment for me. I may just be delicate 
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I believe your experience is highly informative, although fuzzy peaches tend to be older varieties, and breeders would probably be drawn to both less fuzzy and sweeter varieties in the same fruit- so it is difficult to separate correlation from causation.
You certainly make the case for serious fruit addicts to settle in your area. In the northeast, because we are brix challenged, brix is as close to everything as it could be- although, like you, I prefer some acid with that sugar. But if I can get Honey Royale up to 25 brix, it tastes excellent to me even without the acid punch- often referred to as “more complex” flavor.
The good news is that the palate adapts to what it can get. 16 brix nectarines taste heavenly to me. The human condition includes getting used to what we have, for better and for worse.
It is probably lucky for my business that so little properly grown stone fruit is ever exported out of CA. Most of my customers consider the 14 brix peaches and 16 brix nectarines they usually get from their own trees the best fruit they ever tasted.
But it is a shame that so much of the best fruit growing land in the world is either being turned into housing developments are used to grow wine grapes.
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The Honey series nectarines are the highest and best flavored fruit I’ve ever eaten. It may be personnel preference or based on my growing conditions. But my feeling is that the high flavor is induced by water deficit. Because if the water deficit gets too severe brix goes over 32 and flavor takes a bad turn. My best Honey series nectarines have been 24-30 brix with a unique and strong flavor.
There are other fruits that rival my best nectarines. Bing sweet cherries at 28-32 brix with high acid and crisp texture are very hard to beat for eating pleasure. It’s just that a bite sized fruit with a little pit can’t quite compare to a half pound nectarine.
Summer Muscat grape at 24-28 brix is very highly flavored. That Muscat flavor is special.
Flavor Supreme pluot ranks up there.
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