Spitz no spitter at 22% sugar

[BobVance]

I’m late to this thread…lots of good stuff.

@alan

The funny thing is, when I look them up for photos, some look like mine and some like yours.

I did the same thing with a similar result when Matt posted it in the Date thread (which is what lead me here). My first thought was that it could have to do with how sun-exposed the fruit was, but in the other thread you said:

@alan

The Spitz remaining on the trees when you came were the runts of the litter, for the most part, and not the most exposed fruit.

Maybe that site had such good sun exposure that even the less perfect fruits still got plenty.

The other possibility that occurred to me is that there is more than one version of Spitzenburg out there. That could help address another point that has eaten at me a bit- why did the fruit and leaves on your tree look so good, when it is supposed to be especially susceptible to scab. The Braeburn next to it had plenty of scab, so it isn’t like the site isn’t afflicted.

In case anyone doesn’t want to follow the link (though it is well worth it ):

@Matt_in_Maryland

I agree Newtown is really good. It has that unique aromatic overtone that some people rightly describe as “piney.” Nice clean compact green apple. I like to slice it into pieces for fresh eating in October.

I’ve never grown it, but I usually pick some up at the farmer’s market in November. I’ve tried them right away, but they seem a bit bland. Keeping them in the fridge for about a month seems to bring out more flavor and the texture maintains pretty well. I agree with the “piney” description, though it isn’t overpowering.

@scottfsmith

The brix meter is helping me understand why some of these old apples have stayed around. I got an Adams Pearmain at 20.5, and Bob got an Ashmeads at 21. Sweetness isn’t everything but it is an important

Can’t forget Golden Russet. My all time high for it was 23 brix. I picked some with the Spitz and they ranged from 16-21, in the ones I’ve sampled so far. And recently, I picked a Winston with 22 brix.

I was originally going to say that Egremont Russet gets to similar levels as Golden Russet, but I found a post I made 2 years ago, where I had one (heavily damaged by rots and insects) where it hit 26 brix, an all time high for apples (for me).

Interesting new to you apples this year?

Earlier this afternoon, I cut around extensive bad spots on an Egremont Russet and the remaining good parts topped 26 brix. Highest reading I’ve ever seen in an apple (previous was 23.x for Golden Russet). Too bad more than half the apple was bad. Part of it was pear-like and part of it was quite sharp. The only fruits I’ve had with higher brix are Kiwis and Jujube. [image]