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Baarapfel
type: Culinary, Cider
synonyms: Museau de mouton, Schafnase, Nahtapfel, Rathapfel, Rothacher, Junkerapfel
identification: Large, round conic, often lopsided. The skin has a greasy feel when ripe. Green to yellow, flushed red to brick red. Small light coloured lenticels. The eye is small and slightly open, set in a medium deep and medium wide basin surrounded by an irregular crown. The stem is medium long and medium thickness, st in a wide, russeted cavity.
characteristics: The flesh is pale greenish, firm, crunchy and coarse grained. Very juicy, tart and lightly spicy. Brix 12.4, acidity 7.5 g/litre
uses: Culinary and cider.
origins: Kanton Zug (Switzerland)
cold storage: Keeps up to three months, but best after a month.
ploidism: Self sterile.
cold storage weeks: 12
brix: 12.4
acidity: 7.5
sg: 1.05
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