Winesap

Winesap: Originating in New Jersey before 1800, this apple has become well loved throughout the South. The reasons for this affection  are many.  It has the ability to grow on most southern soil types, most notably clays. The tree is immune to cedar apple rust and has the ability to produce crops almost every year. It is a good keeper, fine for cider making, and has the trademark “twang.”  Winesap is the parent of many other great apples such as Stayman, Blacktwig, Arkansas Black, and Kinnaird’s Choice.

There are many different types of winesaps. Here are a  few:

 Old Fashioned Winesap: Sometimes called Red Winter, this winesap ripens later than most, sometimes hanging on the tree into November. It is entirely covered in dark red and a much larger apple than most winesaps. It  is the best  keeper and its flavor improves over several months. I have been able to keep these apples well into May in my refrigerator. They also make good cider.

Above: Old Fashioned Winesap.......................................................Old Fashioned Winesap, just before picking

---

Stayman Winesap: This apple originated in Kansas in 1866 as a seedling of the original Winesap. It has been an important commercial apple for the past 100 years. It grows well in the south and is resistant to apple scab and cedar apple rust. The fruit is good for fresh eating, cooking, and making cider. The fruit is medium or larger and greenish with some red around most of the apple. The flesh is yellow, fine grained, firm, juicy, and  sprightly subacid. Ripens in late September into October.

Above: Stayman .......................................................................................................lighter color where a leaf shaded the apple

---

 Virginia Winesap: A redder sport of Winesap originating in Troutville, Va. in the 1920’s. It is a good keeper and ripens in late October.

Above: Va. Winesap