| Alan, my Maryland nights were warmer than your NY ones and I didn't notice any less sour in my peaches this year. The main difference we had was my season runs a week or two earlier so it could be that a certain weather at a certain point in the season was a factor. Or, your lack of sour was not weather related. Cracking is a prime example of a highly timing-dependent problem. I have many varieties which have cracked only once, because the dry followed by wet happened at just the worst time for them. This year it was Indian Free, French Petite and Dyer (peach, plum, apple, resp.) cracking for the first time for me. Scott Unless any of you can debunk this theory I'll think I'll run with it- my peaches don't taste as good to me this year as a result of low acid brought on by so many warm nights. |
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