Blooming Apple Trees
Hello, everyone! 📷😎
Here, the typical April weather is erratic and rainy. Well, three weeks ago, it wasn't. It was very sunny all week, with almost summer-like temperatures around 30 degrees Celsius.
I went to the orchard to see if the grass needed cutting again (although my son and I had cut it a couple of weeks ago). The first thing I noticed was the whiteness of the flowering apple trees.
All the apple trees in the orchard were flowering simultaneously, and the view of the orchard in bloom was breathtaking.
As you can see, these are large, quite old trees, about 100 years old if I remember correctly.
Apples are a type of Bobovec. They are an ancient variety suitable for processing into juice. They have been known in this country since the 18th century.
They taste fresh and sour, are suitable for keeping over the winter, and are good for juice, cooking, and baking.
The last time they bloomed like this was about four years ago, and they have produced abundantly. As I recall, the fruit was falling from the trees, and even the branches were snapping. We pressed more than a hundred liters of apple juice that time, and if anyone is interested in more detail, I found my old post about making juice.
What didn't go for juice was used for apple cider vinegar.
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I love how flowery your apple trees look, without a doubt this season they will be full of fruits @seckorama
We shall see. Now we have to hope there won't be any droughts or rains like in the last couple of years when there was nothing...
Wonderful ❤️ the old apples are the best. Our big Apple tree in the garden finally died this year 😔 it was around 60 years old. Probably He had troubles because the ground water level here decreased.
Yes, it's true. So do birds and all sorts of insects. These apples are pretty wormy and rot quickly, so handling them is a lot of work. These animals do not touch modern apple varieties.
Yes but this is a good sign for healthy natural apples. Looking at experiments with allergic people shows that old varietes are the better choice.
And birds know whats best!
That's true, but they're not very pretty apples to look at.
Konntest du wenigstens im letzten Jahr mit einer Veredelung noch einen „Jüngling“ in deinem Besitz wahren? 60 Jahre ist zwar ein stattliches Alter – doch, wenn der Baum von einem auf das andere Jahr (ohne Vorwarnung) kein Leben mehr durch die Wurzeln pumpt, dann hat unterirdisch jemand „ganze Arbeit“ geleistet. Schade! 🙄😮
Es hat sich über 2 Jahre hingezogen, jedes Jahr wurde ein anderer Hauptstamm dürr. Hatten gehofft er treibt nochmal aus 😔
Tatsächlich steht im Nachbargarten derselbe als Medusalem. Habe versucht aus dessen "Reißern" wie sie wohl heißen Stecklinge zu ziehen. War aber wahrscheinlich im Frühjahr die falsche Jahreszeit, die sind alle nicht angewachsen.
Mit der Veredlung durch aufpfropfen kenne ich mich nicht aus und wüsste nicht wo ich ein Bäumchen zum pfropfen finde. Ob da eine YouTube Anleitung zu befolgen funktioniert, daran zweifle ich denn das braucht schon Erfahrung.
Auch haben wir niemanden gefunden der sowas machen könnte.
Veredelung durch Aufpfropfen geht auch nur im Winter oder?
Der Plan ist nun diesen Herbst nochmal Ableger vom Nachbarn zu versuchen.
Veredeln geht im Herbst und im Frühjahr. Ich bevorzuge das Frühjahr, da die Gefahr des Erfrierens mir geringer erscheint, obwohl du im Herbst den Pfropfen auch dick einpacken kannst. Halte immer nach Quitten Ausschau. Die produzieren um den eigenen Stamm die meisten Wildlinge und eignen sich bestens, um einen Apfelsteckling aufzusetzen. Anleitungen findest du wie Sand am Meer. Ich mache es so, dass ich möglichst viele Wildlinge (die findest du auf Streuwiesen oder einfach so in der Natur) pfropfe, markiere und Monate später nachschaue, welche "angegangen" sind. Dann wird ausgegraben und im Herbst im eigenen Grundstück versenkt. Also – die Wildlinge nicht ausgraben und dann zu Hause veredeln. Belasse sie dort, wo du sie findest und mache sie mit deinem Steckling bekannt.
Da ein Post von 2021, als der Baum begann zu sterben. Damals wusste ich noch nicht, dass Nachbarns auch so einen haben.
https://ecency.com/hive-109288/@beeber/memories-of-a-dying-apple
Beautiful photos of these gorgeous old trees! I have never tasted that variety of apple. If each of those blossoms produce an apple it will certainly be a bountiful crop!
Thank you. I think the photos are good, too. This orchard hasn't bloomed like this for a long time. Maybe there will be something to pick in autumn.
At the moment, it looks like the fruit mill and juicer could be back in action (after years in the doldrums). It's about time, too, as the older stocks (whether stewed, juice or vinegar) are slowly but surely running out.
That's right, I'm just thinking that somewhere around the end of October or the beginning of November, I'll have to make time for apple juice and, at the end of the year, in the cold, to make some apple brandy. Exciting times 😜
Best perspectives for the near future!
For the “Calvados”, do you distil the cider or do you put the apple with pulp in to ferment?
The latter doesn't work at all for me, as I don't have a stirrer in the kettle. The pulp burns immediately. 😮
I tried apple juice once when it was no longer drinkable, and it was fine. The last time I made pears, they were not durable, and I picked them as they fell from the trees (I have four old pears, and I cleaned and cut them and threw them in a barrel for fermentation). I have an old 80-litre cooking kettle from my late father, and I cooked fermented pears.
I was okay with both, not top-quality booze, but drinkable... 😵💫
But I'm not a pro; I just watched my dad do it, and he wasn't a pro either.
I also have an old 80 litre kettle - as is usual in the countryside. I ferment around 200 litres of apple juice in a stainless steel barrel to make cider. What is not used for cider vinegar is then put into the distiller. It's all right for home use.
The problem with pears is that you need the right variety. They need an incredible amount of flavour. But, as I can see, we are both pure amateurs.😊
True, but no matter what, making brandy is always fun. 😀
Evo, pre pet godina, par slika https://ecency.com/alcohol/@seckorama/from-the-middle-ages