Most Intense Flavor Yet! Tasting New Seedling Apples, Nov 2020

[@SkillCult]

Updates on this video. Grenadine x Lady Williams 11/7 has a name now, Hard Candy Cider. The flavor seems to be a mix of hard fruit candy like flavors. Grenadine X Lady Williams 11/1 did make great apple sauce actually and I'm keeping an eye on it as a possible later fall cooking apple.

[@TheZigZiggy]

"Tastes like poop. Let's try that again!" LOL 😱

[@TJHutchExotics]

😂 would you like to taste this apple? It’s called “poop cider”. Why did I name it that? Take a bite.. 😂😂

[@HomerEscobar1]

Hey bud, love your content! I found you a few months ago playing with axes. Super stoked to find your channel, you have been doing all the other things I am interested in as well.

[@TJHutchExotics]

Interesting project you have going there, thanks for sharing. The slow-mo of “can you see how squishy it is?” Made me spit out my coffee, I laughed so hard. 😂

[@SkillCult]

You can see it though right! :)

[@SkillCult]

I should have cut in some like 70's wah wah porn music for that lol. well, next time...

[@TJHutchExotics]

@@SkillCult wow chicka wow wow 🤣

[@TJHutchExotics]

@@SkillCult yep!

[@mynameisnotcory]

PLEASE do some cider videos with cider guys you know or by yourself! There really isnt a ton of info on natural grown cider stuff on youtube after doing some research

[@kirstenwhitworth8079]

Yes, please! Micro-batches sound intriguing. I planted a (mostly) cider orchard 4 years ago; half the trees bore fruit, but not in large quantities. I've love to know how to brew micro-batches, even in a quart jar.

[@mihacurk]

Yes! Do it Steven:)

[@Aermydach]

As someone that has studied sensory analysis of wines at uni and is interested in cidermaking, I greatly appreciate you running through the tasting of your apple trials. Sounds to me like you're developing some really interesting varieties! I'm keen to see how they hold up following fermentation and maturation.

[@mynameisnotcory]

Im glad im not the only one who tastes corn starch type flavors in apples occasionally

[@KevinsDisobedience]

Do you color correct your clips? The color, especially the blue sky, looks rich, crisp and vibrant!

[@nineallday000]

Wonderful to see you getting to taste all your apples from the breeding project! Love it!

[@tj21bem]

When it comes to apples, I think you’re spoiled. So when you say the flavor is boring, it must be as good as the best I can get from the grocery store. When you say, “Promising”, I get excited. When you say, “Wow!” or “Intense”, I get covetous. You munch, I count. If you take 3 bites-I want. Thank you for sharing your vids.

[@mdl17576]

The widespread lack of red flesh this year is interesting. Seems like the only two things that really vary from year to year are temps and precipitation. Were either of those markedly different from last year or just chalk it up to 2020? While the breeding of high quality red fleshed dessert apples is your main objective, it is a fortunate unintended consequence that a number of promising cider apples are coming out of your efforts. Relative to dessert apples, there aren't that many great American cider apples, and given the booming popularity of hard cider, it's a category where you could definitely have a big impact. As a big cider enthusiast myself, I'm looking forward to growing and drinking the varieties you put out there and giving feedback. Thanks for updating on Sugarwood too, since I was lucky enough to get some of your scionwood in Spring 2020. Thanks for doing what you do and documenting the journey for us all.

[@jim8577]

Always great to see the taste tests.

[@trillium7582]

"An afternote of corn tortillas". Delightful!

[@trillium7582]

Also "a hint of dishwater". Thank you for this apple sommelier knowledge!

[@daveyjoweaver5183]

Certainly a very fine Apple tasting Skillcult adventure and I Thank You Kindly Steven! Happy Thanksgiving! DaveyJO

[@ianlang9312]

Is cider made from red fleshed apples a different colour or am I way overthinking this?

[@XoroksComment]

I'd guess so. Apple juice made from red apples is red. The color also survives baking, so you can make apple pie with red apple slices.

[@Aermydach]

Depends on how much of that colour is extracted during fermentation. Also, in winemaking, there's a process called maceration. It is when you leave all the pulp and skins and juice sit in cold storage for a few days. This allows tannins, colour and other stuff to leach out of the solids into the juice before fermentation. The downside is that you risk the loss of volatile flavour compounds because the oxygen in the air reacts with them. Lastly, I'd like to point out that I'm not a pro-winemaker. This is stuff I've gathered from my studies at uni.

[@camazotzz]

You ever go to Apple Hill?

[@waynoinsaneo]

I would be really interested in the grape apple

[@666Necropsy]

who wouldnt :)

[@feralkevin]

Interesting. I'm down in the inland part of the Bay Area, and we had a great apple year!

[@elkhound25]

mystery pink would be a catchy name. like always thanks for all you do.

[@MrChickadee]

Pump up da flavor, pump, pump it up...

[@SirFunksalot-u2k]

Pumpers like to pump pumpers need pumping let's pumper!

[@abcabc39]

Maybe Sinkwater Flushit?

[@tylerjeffery1903]

Did you ever find out what the rubber one was?

[@SkillCult]

No, not yet. It either didn't fruit last year, or it was different enough that I didn't recognize it. maybe this year...

[@growforkeeps4432]

"you gotta smell the butt... ::long sniff:: This butt smells good." 😂

[@mordyfisher4269]

Does anybody know if all the seeds within an apple are identical to each other? I know that they are different from the parent plant but i am unsure of if the seeds of an apple seperate from one polination site or if there are multiple polination sites that each produce a seed within the apple.

[@SkillCult]

They should all be different. I don't know if maybe identical twins occur or not, but it is rare if so. And they can also be from multiple parents.f I'm not sure if each apple cell has to be the same parent or not, but in theory, at least each cell. I'm sure that information is available somewhere, but I think it's safe to assume that there can be multiple parents and that each seed will be unique regardless.

[@IronGoober]

I am not an apple afficianado (I do love apples, though), but this is an extremely entertaining video to watch.

[@ts694]

I want to know how you figured out what poop tastes like!

[@mcgeebag1]

This is probably a stupid question but I'll ask anyway: My season is very short so I struggle to ripen apple's that are generally considered mid season, (and I have no chance of ripening late season apples). Is there any point in keeping the apple's on the tree after most of the leafs haven fallen off (is the tree still pumping sugars or nutrients into the apple )?. Should I just pick them and put them in storage once the leafs have fallen? Thanks

[@projectmalus]

Depends on how cold your storage is.

[@timobreumelhof88]

great to see the progress! I really like the looks of those black strawberry apples. Very curious how it will turn out full grown.. Not sure you mentioned it one of your video's before but what root stock do you use for those test trees?

[@richardsmiley7272]

To get earlier fruiting, we used to let it sky (not prune the apical bud) and then at about 7 or eight feet bend it over into a crook, so that the top was pointing down. Since you are not forcing the tree to spread or develop, you use less area for your seedlings, and of course as most of them are going to be substandard, you cull anyway. First season fruiting you already get an idea if it is interesting, second season, you have enough to run your tests on...

[@SkillCult]

Is that for apple seedlings specifically? I'll give it a try.

[@richardsmiley7272]

@@SkillCult It's what I've seen with apples. They used plastic pots of maybe 5 -6 gallons, all side by side, with drippers and proper fertilization, and of course they grew up... and then they bent them over when the seedlings were over 2 meters high. The next year, the part of the tree that was bent over would generally initiate floral buds and the following year's fruit gave them an idea whether the tree was worth looking into or not.

[@SkillCult]

@@richardsmiley7272 I will try that. My trees usually grow slow though, so it might take a while to get them that tall if I don' put them on drip or fertigation. Thanks

[@jeremybyington]

@SkillCult Have you ever tried cincturing any of the trees in your test orchard to get them to fruit sooner? There was a lab test done on tomato plants that was reported a few months ago where they grafted a ton of seedlings to stress them out and then took cuttings and grafted those and found that some of them (I think it was 25%) would “remember” the stress (expressed through a change in a particular gene) that would cause it to fruit more prolific. You can experiment on your poop apple. The downside is you will have dozens of poop apple offspring, but if it works you can name it Prolific Pooper. Ohhhhh, I bet your Golden Russet tree has been through enough stress already to give you a head start. 😂

[@WimsMill]

Banana! Haha, this year it's the year of banana taste in apples. Next year it will be pineapple ;-) We make juice and cider and every time we pressed this year, it was banana. To preserve the taste of the apple, you could ferment it some amount of time on the pulp. Or let it sit for a day on the pulp before pressing. The yeast is also important. Some make it better, other worse... To bad we are at the other side of the water, otherwise I would love to trial these apples in ciders. As for the old equipment, it is generally better at pressing clearer juice. Modern equipment often goes really fast and needs extensive filtering not to end up with a sludge. Keep up the work!

[@stephenluna7932]

Very cool to see

[@ianlang9312]

I'd love to get my hands on some of your cider apples! Are you planning on selling seeds this year?

[@BadgerBishop]

Same, I'm planning to plant a couple trees and I have a brewing habit.

[@Aermydach]

There were a couple he pegged for putting up on the webstore. Mayhaps watch the vid again and take note of the potential cider varieties?

[@georgekubrick3134]

I've got some of your assorted op and wickson op seeds on their way. My plan is to label each plant keep good records. Would you like me to email you the data I get from my skillcult produced seedlings? Getting the cart ahead of the horse, but would you like labeled scions from the trial? I'm going to order some more wickson op seeds for my trial tonight ( I might as well have a full starting tray ).

[@SkillCult]

For sure I want to hear back about results and try the best stuff people produce. That is going to be fun! It's going to get crazy. I've sent out so many seeds and people are saving their own too and breeding stuff. I'm shipping stuff tomorrow. I might be able to get your new order in the mail with the previous one.

[@georgekubrick3134]

@@SkillCult Yeah, sorry about ordering twice. I get to watching videos and and decide I need more stuff. I did my first grafting today with some scions I got from etsy. I had a couple failing 6 or 7 year old trees I reworked. I guess time will tell if I paid attention to your videos.

[@SkillCult]

@@georgekubrick3134 No problem. If I dont' get it out tomorrow, part two will go next week sometime.

[@RadioRoxx.FM_90.1FM]

Could You send me a couple of grafting buds of sugarwood in Europe?

[@BeardedSkunk]

Dishwater 😂

[@projectmalus]

I quite liked the taste of my Kingston Black tree's first offerings, the great eating qualities surprised me. I don't remember there being too much tannin, but it's a crisp, sweet enough one that you can taste the kind of great cider it would make, in the fresh fruit. Pink Rubber...great name!

[@ym160]

That poop flavored cider apple could be called a shite-er apple