North American Fruit Explorers mailing list at ibiblio

["victoria l. caron" <vicaron@gis.net>]

Possibly, though I haven't come across any that have reached overipeness 
stage yet.
When you do a lot of random tasting of unknowns, overipeness is something you 
soon
learn to avoid.
Maybe there is a separate underlying cause here that is responsible.
..............vic
Ginda Fisher wrote:

> I once had an overripe Liberty with a strong, slightly odd flavor that I
> described as "winey" at the time.  In retrospect, I might call it a
> little musky, too.  The flesh had turned to meal, but I thought it
> tasted rather good, and thought it would be nice in cider.  Might that
> be what you are describing?
>
> Ginda
>
> "victoria l. caron" wrote:
> >
> > Hi Bob,
> > I guess that description was a little informal eh? Oh well, must be one of
> > those "you'd have to have been there" things!
> > I go out in the fall and taste a  lot of seedling apple trees that have 
> > come
> > up around old farms and along roads. I look first of all for apples that
> > appear to be scab resistant or that have some other outstanding quality. 
> > You
> > have to taste a lot of apples when you do this.
> > In several places and particularly near two old orchards, one in NH one in
> > VT, I have come across that same peculiar taste. At both sites, there was
> > more than one tree with this flavor in the apple. Though it is VERY
> > distinctive, it does not quite stand alone and may be in both sweeter and
> > sub-acid apples. Besides this peculiar flavor, the trees appear to be
> > seedlings and the fruit smallish and oblate, red/yellow. Nothing about the
> > form or color is distinctive that I can remember, only the taste.
> > Flavor is a funny thing. We could all taste these apples and find a 
> > different
> > way to describe them.  The best I can do is: in my opinion the flavor is
> > -'strong'
> > -'musky' may be a better choice than 'funky'
> > -'vinous' is more acceptable than 'winey'
> > - some have been slightly 'dry to bitter'
> > It's that 'musky/funky/vinous' part that is distinctive. One site was 
> > known
> > to have been an old cider orchard (as opposed to today's sweet cider) the
> > other was not. Of the trees at the site of the old cider orchard, very few
> > there now seem to have obvious characteristics of any antique named
> > varieties, unless they are old cider varieties of which I am not familiar.
> > Only one, which I am growing now to see if it is Duchess of Oldenburg, is
> > close. (Often these old cider orchards were grown from seed, though I got 
> > the
> > impression that the old timer who put in the original trees here was known
> > for having grown "cider" apples, like it was known to be special varieties
> > even back then.) The other site has many of the old orchard trees still
> > there. Of the six varieties still standing, there is only one which I've 
> > had
> > no luck ID'ing. I have yet to come across that taste in a named apple 
> > variety
> > (it is not like Winesap).
> > Maybe my description will jog someone else's memory.
> > ......................vic
> >
> > carolyn wood wrote:
> >
> > > Victoria, what kinds of apples were you refering to when you talked 
> > > about
> > > "that funky wine taste"?
> > >
> > > Bob, Central Utah
> > >
> > >
> > >
> > >
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> >
> >
> >
> >
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>
>
>
>
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