North American Fruit Explorers mailing list at ibiblio

[Ginda Fisher <list@ginda.us>]

That's interesting, I didn't realize that over-ripe fruit was preferred for 
cider. But I did once take a bite of a Liberty that was clearly past it's 
prime -- mealy and unpleasant in texture - and observe that it had a rich and 
interesting flavor that might be nice in cider.

Ginda

On Oct 14, 2013, at 10:49 PM, Claude Jolicoeur wrote:

> Another factor to take into account for this is the intended use of this 
> apple:
> If for long time storage, better pick it a bit before full maturity.
> If for eating right after picking, leave it longer to ripen on the tree.
> If for cider making, wait until about 25% have fallen to the ground 
> before harvesting...
> Claude
> 
> Sherwin Dubren wrote:
>> There appears to be several criteria around for determining
>> when to pick an apple.  The most prevalent one is when the
>> seeds turn dark brown or black.  My experience is that I get
>> more sweetness if I leave the apples on the tree beyond this
>> point.
>> 
>> Another theory is lift the apple gently and if it comes off, it
>> is ready for picking.  This generally works for me, but some
>> apples will stubbornly hang on no matter how ripe they get.
>> 
>> One theory that I usually follow is to wait for a few apples
>> that are not damaged to fall.  This works for mid and late
>> season apples, but could lead to over ripeness in early apples.
>> 
>> Of, course, tasting the apple is the ultimate test.
>> 
>> I'm interested in other people's thoughts on this.
> 
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