u/TrevorCidermaker

Watercore is a trait that has been bred out of commercial apple varieties because it reduces the ability to chill store apples for 6+ months and aesthetically is not pleasing to Western eyes.
It's from an accumulation of sorbitol inside and between the cells, sorbitol is the sugar alcohol that makes pears taste sweet, (and perry from pears too, as it’s not metabolised by yeasts). Watercore seems to be yet another trait that has been sacrificed at the altar of Western tastes. However other cultures favour these differences and celebrate them. Watercore is sought after in Japan due to the sweetness it brings.
Normally, a tree transports sorbitol from the leaves to the apple, in which the fruit cells then convert it into fructose. With watercore, sorbitol is translocated to the fruit faster than it can be processed. Because the cells cannot absorb the excess sorbitol, it leaks into the intracellular spaces by the osmotic pressure gradient across the cell wall. This fluid-filled space reduces light scattering, making the flesh look glassy, translucent, or water-soaked.
Environmental factors like high daytime sun/heat combined with low nighttime temperatures, as well as over-maturity and calcium deficiency, accelerate sorbitol production. Sorbitol is the primary product of photosynthesis in apples and makes up the vast majority (about 60–80%) of the carbohydrates exported from the leaves to the fruit.
There is no need to reject apples with watercore when making cider, it will make the cider taster sweeter. #apples #watercore #sorbitol

Watercore is a trait that has been bred out of commercial apple varieties because it reduces the ability to chill store apples for 6+ months and aesthetically is not pleasing to Western eyes.
It's from an accumulation of sorbitol inside and between the cells, sorbitol is the sugar alcohol that makes pears taste sweet, (and perry from pears too, as it’s not metabolised by yeasts). Watercore seems to be yet another trait that has been sacrificed at the altar of Western tastes. However other cultures favour these differences and celebrate them. Watercore is sought after in Japan due to the sweetness it brings.
Normally, a tree transports sorbitol from the leaves to the apple, in which the fruit cells then convert it into fructose. With watercore, sorbitol is translocated to the fruit faster than it can be processed. Because the cells cannot absorb the excess sorbitol, it leaks into the intracellular spaces by the osmotic pressure gradient across the cell wall. This fluid-filled space reduces light scattering, making the flesh look glassy, translucent, or water-soaked.
Environmental factors like high daytime sun/heat combined with low nighttime temperatures, as well as over-maturity and calcium deficiency, accelerate sorbitol production. Sorbitol is the primary product of photosynthesis in apples and makes up the vast majority (about 60–80%) of the carbohydrates exported from the leaves to the fruit. Apples with watercore are perfectly safe to eat or make cider from. It will make the cider naturally sweeter depending on the degree. #apples #watercore #sorbitol

Watercore is a trait that has been bred out of commercial apple varieties because it reduces the ability to chill store apples for 6+ months and aesthetically is not pleasing to Western eyes.
It's from an accumulation of sorbitol inside and between the cells, sorbitol is the sugar alcohol that makes pears taste sweet, (and perry from pears too, as it’s not metabolised by yeasts). Watercore seems to be yet another trait that has been sacrificed at the altar of Western tastes. However other cultures favour these differences and celebrate them. Watercore is sought after in Japan due to the sweetness it brings.
Normally, a tree transports sorbitol from the leaves to the apple, in which the fruit cells then convert it into fructose. With watercore, sorbitol is translocated to the fruit faster than it can be processed. Because the cells cannot absorb the excess sorbitol, it leaks into the intracellular spaces by the osmotic pressure gradient across the cell wall. This fluid-filled space reduces light scattering, making the flesh look glassy, translucent, or water-soaked.
Environmental factors like high daytime sun/heat combined with low nighttime temperatures, as well as over-maturity and calcium deficiency, accelerate sorbitol production. Sorbitol is the primary product of photosynthesis in apples and makes up the vast majority (about 60–80%) of the carbohydrates exported from the leaves to the fruit. #apples #watercore #sorbitol

Interesting botanical facts of pears. On the plus side for successful fertilisation they show asynchronous stigmatic maturation. Each blossom feature 5 distinct stigmas. The biological timing of each stigma's maturation is different. They also secrete sticky stigmatic fluids, which drastically increase the window of time for successful pollen adhesion and fertilisation to each stigma.
Meanwhile most are self-sterile, limiting the chances of pollination but favouring survival but the mixing of genes. They biologically require cross-pollination from specific compatible pear varieties to set fruit, relying heavily on wind and insect vectors to transfer pollen to the blossom's stigma. And the two varieties, the pollen producer the recipient must bloom at the same time so bees and other pollinators can transfer pollen between them. Each anther releases its pollen only for a day. Variety is the spice of life for wild pears unlike the grafted cloned ones we orchardists want. #pollen #pears #fertilisation

The suggestion that the Foxwhelp apple variety was discovered as a wild seedling or "gribble" growing near a fox’s den (or "earth") is a long-standing piece of English folklore surrounding the apple's origin. Interestingly this was in the Forest of Dean, Gloucestershire not Herefordshire which is often considered the home county of this apple. The pomologist and fruit historian Joan Morgan notes this in her book “The New Book of Apples: The Definitive Guide to Over 2000 Varieties”. Another apple historian Dr. Charles Martell recounts in his book Native Apples of Gloucestershire (2014) several similar related origin stories regarding the name including that it was found near a fox's den, a fox-hunter discovered it, that the scent of the cider reminds one of a fox, or the pit looks like a fox’s face. The fox related stories all point to a common source lost in time.
Even more fascinating when it is also considered by some that the Foxwhelp might actually be the ‘lost’ famous Hereford Redstreak! #cider #history #folklore #apples

A cider book well worth reading. Ciderlore: Cider in the Three Counties 2003 by Fiona Mac. Fiona is an author and journalist and explores the historical and cultural aspects of the cider industry, specifically focusing on Herefordshire, Gloucestershire, and
Worcestershire, capturing interviews with local orchardists, cider-makers, and drinkers. Fiona is a national campaigner for CAMRA (Campaign for Real Ale) who defends the preservation of small scale cider and perry making through her in depth knowledge of cider and perry as a vibrant, living tradition. #cider #perry #book #folklore #history

For those in the UK or visiting like I did, The Orchards at Hartpury are well worth a visit. They contain the National Perry Pear collection – at least two examples of most known varieties of perry pear, and also other pome fruits all planted by Hartpury Heritage Trust since 2006. Funding for the creation of the Centre came from both public sources and private philanthropy.
There are 30 acres of orchards and wetlands open for the public and grazed through the summer months by Ryeland sheep and Gloucester cattle. Dogs on leads are welcome. There is an oak framed Orchard Visitor Centre with information point about perry pears.
#perry #pears

Autumn time in the orchard here in Wairarapa Aotearoa,and time for medlar harvest. Medlars ripen later than most fruit and after the frosts set in were originally from the Middle East partic around the Caspian Sea. Traders brought them early to England where they were an important fruit in Autumn when other food was getting scare. It is recorded that they were added to cider in the 1700’s so we do so to with fruit we grow ourselves. #medlar #cider #autumn

An interesting case of incorrect apple history. Given that cider making and apples have been grown in England for centuries folklore has resulted in in several myths such as Napoleon referring to perry as English champagne. But sometimes ‘facts’ are just wrong. Prior to the digitalising of books reading old ones such as Ralph Austen’s A Treatise on Fruit trees…. From 1653 can be difficult even if you can view a copy.
Foxwhelp is one of the oldest known specific apple used in cidermaking rather than a broad group such as Russets. It's said to have been first recorded in 1600, though the earliest surviving mention is said to be in Ralph Austen's book A Treatise on Fruit-trees in 1653. This is widely and repeatedly cited by modern apple history authors such as Joan Morgan and Charles Martell. However, Austen did not record the variety in his book. When discussing the best apples for cider, he listed the groups Pearmains, Pippins, Gennet-Moyles, and Redstreaks. This can be verified by reading a digital copy of the book online though Open Library or similar. Or by reading an original copy.
The earliest definitive, surviving written reference to the Foxwhelp appears a decade later in John Evelyn's 1664 work Pomona: or an appendix concerning fruit trees, in relation to Cyder (published with and as an appendix to his major work Sylva. It is very brief, stating simply: "Some commend the Fox-whelp.
Why is this important? Because currently AI is scooping up data from the digital age indiscerningly and perpetuating errors. It’s bad enough with AI hallucinating! #cider #books #AI

Birds of the NZ cider apple orchard. The Eurasian blackbird (Turdus merula), or manu pango in Te Reo, is now one of New Zealand's most common and widely distributed birds. It was introduced from UK in the 1860s. Males are entirely black with bright yellow bills and an eye-ring, while females are actually dark brown; they are common from suburban gardens to native bush up to 1500 metres and of course orchards.
Blackbirds are territorial and often live in the same location for up to 20 years. They are known for their unique hearing, using their ears to locate worms in the soil, which is why they often cock their heads to one side. They are primarily ground feeders eating also snails insects but also some fruit. They can be considered a pest as they consume significant amounts of native invertebrates, such as snails and beetles. They compete with native species for food and resources, particularly insects, worms, and fruit, and are known to be aggressive in foraging areas. However I have not really noticed a negative impact in our standard apple and pear orchard. #ornithology #birds #orchard #NewZealand

Autumn is here now in Wairarapa New Zealand.
The autumnal colours are lovely. Especially on the perry pear trees. The cider apples and perry pears are all collected in and the juice is fermenting. We only ferment from apples we grow ourselves so we know they are pesticide and herbicide free. The orchard is still wet from the recent floods so pruning our next job on the yearly cycle will be delayed. However it gives me time to burn last year's pruning which have been providing habitats for skinks geckos and spaces for birds to nest ( as well as cover for the bunnies!) #orchard #yearlycycle

Autumn is here now in Wairarapa New Zealand.
The autumnal colours are lovely. Especially on the perry pear trees. The cider apples and perry pears are all collected in and the juice is fermenting. The orchard is still wet from the recent floods so pruning our next job on the yearly cycle will be delayed. However it gives me time to burn last year's pruning which have been providing habitats for skinks geckos and spaces for birds to nest ( as well as cover for the bunnies!) #orchard #yearlycycles

The mystery of the Hereford Redstreak apple. It was discovered/developed in the early 1600s by Lord Scudamore at Holme Lacy, Herefordshire, England, likely from a pip (seed) imported from France. It was said to produce the best cider at the time and was extensively planted and popular. It is then said to have gone into decline ?virus and considered extinct by the late 18th century.
While often called "extinct" in historical contexts, trees marketed as Herefordshire Redstreak are still grown and available.
Also there is Broxwood Foxwhelp an apple with good cider making history.
It was found in 2016 to be genetically identical to an apple selling as Hereford Redstreak! So maybe the original Redstreak was hiding in plain sight! Until genetic testing became recently available there has been much confusion over apple varieties. I am pleased to say I have planted a Broxwood Foxwhelp in our orchard years ago. And like Tom Oliver was never a great fan of a single variety cider from it! I must revise my opinion as Tom has. Albert Johnson of Ross on Wye is a fan. Photo of My Broxwood Foxwhelp ? Hereford Redstreak! #apple #cider

Given the recent anthropological driven weather changes today I thought I would post about the Little Ice Age Britain and Europe endured. Prior to 1400AD grapes grew as far north as York.  We know this from monastery records as wine is needed for the sacraments. By the time of Henry the VIII th there were 139 vineyards recorded in Britain.  However the Medieval Warm period was not to last. The next few hundred years parts of the world inc Europe suffered a 2C drop in temperate. The cause might have been mutifactorial but vulcanic activity was a driver, and interestingly human activity (or rather the lack of) might have contributed. The decline in human population (due to the Black Death and later colonial-era mortality in the Americas) allowed forests to regrow, potentially sequestering carbon dioxide and lowering temperatures. Apples being less sensitive were the winners and cider became a significant drink in the West Country and Normandy.
This year meteorologists are predicting a Super El Niño with record breaking heat. Here in NZ at the orchard in Wairarapa El Niño has significant impacts on the region, causing drier-than-normal conditions, stronger, more frequent westerly winds, resulting in a higher risk of drought, lower soil moisture, and warmer-than-average summers. I hope the trees are not too stressed after last year’s poor wet dim summer. #climate #apples #cider

After posting about the book Cider Making by Pollard and Beech, a reader posted about another book Perry Pears by Luckwill & Pollard Pollard worked at Long Ashton Reseach Station . LC Luckwill worked at the nearby University of Bristol in department of Botany. Perry Pears is the seminal 1963 reference volume on traditional English pear varieties used for making perry. Published for the National Fruit and Cider Institute at Long Ashton, it is considered a cornerstone text for identifying perry pear cultivars in Gloucestershire, Worcestershire, and Herefordshire. Published in memory of another major figure in cider and perry from LARS, Professor BTP Barker beautifully illustrated with colour photographs. #cider #perry #book

After posting about the book Cider Making by Pollard and Beech, a reader posted about another book Perry Pears by Luckwill & Pollard Pollard worked at Long Ashton Reseach Station . LC Luckwill worked at the nearby University of Bristol in department of Botany. Perry Pears is the seminal 1963 reference volume on traditional English pear varieties used for making perry. Published for the National Fruit and Cider Institute at Long Ashton, it is considered a cornerstone text for identifying perry pear cultivars in Gloucestershire, Worcestershire, and Herefordshire. Published in memory of another major figure in cider and perry from LARS, Professor BTP Barker beautifully illustrated with colour photographs. #cider #perry #book

Right up there with Andrew Lea’s Craft Cider Making and Claude Jolicoeur’s** ** The New Cider Maker's Handbook" is Cider-Making" by Alfred Pollard and Frederick Walter Beech, published in 1957. This was the foundational text detailing scientific methods for producing traditional cider. It covers the entire process from orchard management to fermentation control, emphasizing hygiene and the use of pure yeast cultures to improve quality. The authors were both key researchers at Long Aston Reseach Station (LARS), the UK centre for cider research for many decades now closed. Pollard and Beech's work was pivotal for understanding the chemical and microbiological processes involved in producing a stable, high-quality cider.
Their work is still frequently cited in modern craft cider discussions for understanding techniques like barrel care, malolactic fermentation, and pomace management. Grab a copy if you find one in a secondhand bookshop. #cider #books

Right up there with Andrew Lea’s Craft Cider Making and Claude Jolicoeur’s** ** The New Cider Maker's Handbook" is Cider-Making" by Alfred Pollard and Frederick Walter Beech, published in 1957. This was the foundational text detailing scientific methods for producing traditional cider. It covers the entire process from orchard management to fermentation control, emphasizing hygiene and the use of pure yeast cultures to improve quality. The authors were both key researchers at Long Aston Reseach Station (LARS), the UK centre for cider research for many decades now closed. Pollard and Beech's work was pivotal for understanding the chemical and microbiological processes involved in producing a stable, high-quality cider.
Their work is still frequently cited in modern craft cider discussions for understanding techniques like barrel care, malolactic fermentation, and pomace management. Grab a copy if you find one in a secondhand bookshop. #cider #books

Acetification friend of foe? Spanish cider or sidra is known for its vinegary, and funkier taste, known as acetification. While this is considered a flaw in other parts of the world, in Spain it is celebrated and expected and relates to the specifics of open ( aerobic) barrel fermentation.
And because traditional sidra is still and fermented to dryness, it must be aerated to release its aroma and flavour. A trained escanciador (server) lifts the bottle high above their head, pouring a stream into a glass held at their hip, often without looking. The sidra should then be drunk quickly. ¡Salud! #cider #sidra #Spain

Walter Crane (1845-1915) was a highly influential English artist, illustrator, and designer, central to the Arts and Crafts movement, nowadays overshadowed by William Morris. He was prolific illustrator of children's books, but he was also a committed socialist who used his art to advance political causes.
His woodcut “The Cooperative Commonwealth” and poster for 1926
is a celebrated piece of socialist iconography.
The Central Figure, personification of Hope or Freedom stands atop a ladder, holding a banner over a lush apple tree - The Tree of Life on which the apples represent socialist ideals such as Life,
Leisure, Hope, Health, and Happiness.The figures at the base are workers from various backgrounds dancing in unity in a "May Day" celebration, symbolizing international solidarity and the "World for the Workers".
Crane's work is characterized by vibrant colours, fine line art, and a distinctive Symbolist style influenced by medieval design and Japanese woodblocks. He was a close friend and collaborator of William Morris, sharing the belief that art should be a part of everyday life for everyone, not just the elite. Beyond posters, he designed iconic wallpapers, textiles, and ceramics, and served as the principal of the Royal College of Art. #art #apples #socialism