The apples in these ciders were all grown in New England on small orchards and carefully fermented, aged and blended into the small batches canned for this tasty sampler. In our fermentations it tends to develop some strawberry aromas and a good mouthfeel. Medium to large in size, the greenish-yellow skin of the fruit is flushed a dull-red with darker red stripes. Most authorities believe Stayman is a triploid variety, although there … This triploid apple tree is cold-hardy, bearing in mid-October. Medium to large in size, the greenish-yellow skin of the fruit is flushed a dull-red with darker red stripes. This is because of it’s superior qualities and adaption to this region. Stayman apples comprise this dry, single varietal cider. At our bakery you can get your fill of sweets to eat. In our fermentations it tends to develop some strawberry aromas and a good mouthfeel. Because of their unique flavor and attributes, the Stayman Winesap is an excellent choice for Cider, both Hard Cider and Sweet Cider. Thank you! They make crisp, wine-like brews that taste world’s apart from mainstream hard ciders. The subacid flavor is distinctive because of its tart and vinous qualities. Your submission has been received! The surface is covered with a light russet, and often there is heavy russet in the stem cavity. Old Virginia Winesap A single varietal, Old Virginia Winesap is made entirely of Winesap apples. Stayman is a triploid that requires a pollinator and is a poor pollinator for other varieties. Still, the Wenk family did it anyway, planting heirloom apple trees like Stayman winesap, Spitzenberg, Macoun, and Arlet that are now bearing more fruit than ever. Stayman will scald in storage, but the flesh quality will remain high for a long period, and in Virginia, it ripens the first week in October. It grows well in the south and is resistant to apple scab and cedar apple rust. 7.5% ABV First, Stayman is highly disease resistant to common apple diseases including the dreaded cedar apple rust, fireblight and mildew. Cidermaker Notes: “This off dry blend has an intense ripe apple nose, with … Stayman Winesap: This apple originated in Kansas in 1866 as a seedling of the original Winesap. Their firm texture makes them an excellent cooking apple. They are not only tasty but also long-lived after being harvested, lasting 6 months or more in the refrigerator. The rich, wine-like flavor works well for applesauce, pies and cider, and they are delicious when eaten fresh. Beginning every November, VVA offers many varieties of apple and fruit trees  for sale. First this tart, cider summons thoughts of a Sauvignon Blanc. Understandably a legendary heirloom apple: Stayman Winesap was once the #1 most planted commercial apple being grown in Kentucky. Here we’ve fermented it spontaneously, without adding any yeast, allowing the ambient flora found on the skins and calyx to help determine its fermented character. Categories: * Terhune Fresh, Fruits. Stayman Winesap....Mildly Tart Firm Eating, Cooking, Cider Very Good 1866 Sops of Wine.... Acidic/Sweet Firm Eating and Cooking Good Prior to 1832: Liberty..... Dull Red Sweet Firm Eating Very Good (MODERN)1978 Roxbury Russet.... Sweet/M. Our Southern heirlooms, old favorites such as Grimes Golden, King David, Buckingham, Smokehouse, American Golden Russet and Stayman-Winesap are primarily multi-purpose apples with great flavor and wonderful to eat fresh or press for cider. These apples are great for baking, cooking, and snacking. Notes of crisp green apple with a nose of cedar & caramel. Box 210North Garden, VA 22959Office Phone: 434.297.2326Tasting Room Phone: 434.979.1663Email: fruit@albemarleciderworks.com, —A History of Horticulture in America in 1860. 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