Granniwinkle Cider Apple
Malus domestica 'Granniwinkle'
An old American 'sharp' cider apple high in sugar and acids and low in tannin. Named for Mrs. Van Winkle Poveshon, the elderly grower who first cultivated it in New Jersey in the 1700's, it is green/yellow with red stripes. The juice becomes a rich cider with melon, currant and honey notes. Makes the traditional "Newark cider" when mixed with Harrison and Campfield. From WSU: tannin (percent tannic acid): 0.08; Acid (percent malic acid): 0.30; pH: 3.90; SG: 1.045; oBrix 11.0.
It is a vigorous upright tree and a prolific cropper that ripens in late September/early October. Blooms early mid (bloom group 2).
Hardy to USDA Zone: 5
Chill Hours Needed: Unverified - most apples require 800-1000
Mature Height: 15'-18'
Sun: Full Sun
Ripening Time: Late Fall
Pollination: Bloom group 2 Early-Mid; needs a pollinizer from group 1, 2, or 3
Semi-Dwarf Rootstock: MM106
Read our Apple Growing Guide
Malus domestica 'Granniwinkle'
An old American 'sharp' cider apple high in sugar and acids and low in tannin. Named for Mrs. Van Winkle Poveshon, the elderly grower who first cultivated it in New Jersey in the 1700's, it is green/yellow with red stripes. The juice becomes a rich cider with melon, currant and honey notes. Makes the traditional "Newark cider" when mixed with Harrison and Campfield. From WSU: tannin (percent tannic acid): 0.08; Acid (percent malic acid): 0.30; pH: 3.90; SG: 1.045; oBrix 11.0.
It is a vigorous upright tree and a prolific cropper that ripens in late September/early October. Blooms early mid (bloom group 2).
Hardy to USDA Zone: 5
Chill Hours Needed: Unverified - most apples require 800-1000
Mature Height: 15'-18'
Sun: Full Sun
Ripening Time: Late Fall
Pollination: Bloom group 2 Early-Mid; needs a pollinizer from group 1, 2, or 3
Semi-Dwarf Rootstock: MM106
Read our Apple Growing Guide
Description
Malus domestica 'Granniwinkle'
An old American 'sharp' cider apple high in sugar and acids and low in tannin. Named for Mrs. Van Winkle Poveshon, the elderly grower who first cultivated it in New Jersey in the 1700's, it is green/yellow with red stripes. The juice becomes a rich cider with melon, currant and honey notes. Makes the traditional "Newark cider" when mixed with Harrison and Campfield. From WSU: tannin (percent tannic acid): 0.08; Acid (percent malic acid): 0.30; pH: 3.90; SG: 1.045; oBrix 11.0.
It is a vigorous upright tree and a prolific cropper that ripens in late September/early October. Blooms early mid (bloom group 2).
Hardy to USDA Zone: 5
Chill Hours Needed: Unverified - most apples require 800-1000
Mature Height: 15'-18'
Sun: Full Sun
Ripening Time: Late Fall
Pollination: Bloom group 2 Early-Mid; needs a pollinizer from group 1, 2, or 3
Semi-Dwarf Rootstock: MM106
Read our Apple Growing Guide
