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Brown's
type: Cooking, Cider, Juice
synonyms: Browns
summary: A vintage-grade, sharp cider apple that originated in Devon.
identification: Small to medium size, round flattened. The base colour is green over which there is an extensive dull red wash and marked with darker stripes. The stem is short and very stout, set in a narrow, shallow, heavily russetted cavity with the russetting extending onto the shoulder and sometimes partway down the face.
characteristics: The flesh is cream in colour and often stained red under the skin. For some reason, it lacks fullness of flavour when grown in North America.
uses: Most often used as to make a medium bitter-sharp, fruity cider, but also used in cooking and juicing.
origins: Originated as a chance seedling found in South Devon ( U.K.) by nursery owner and cider maker Hill of Staverton, near Totnes, Devon in the early 1920s. Widely planted in Dorset and neighbouring regions.
cultivation: Moderately to very vigorous and upright, spreading tree. Spur bearer. Slow to start bearing fruit. Produces heavy crops every other season.
cold storage: Does not keep well.
vulnerabilities: Highly resistant to scab.
harvest: Ready for harvest starting in the second half of the fifth period and requires several pickings. The fruit tends to drop when ripe.
juice character: Presses out to a sharp, slightly bitter, full-flavoured, reddish must with fruity aromas. Brix 11.90, acidity 0.67% and tannins 0.13%. Makes a medium sharp, aromatic, fruity vintage cider apple with some astringency and a clean, crisp finish.
juice_classification: Sharp
pollination group: D
pollination peak: 16
ploidism: Diploid. Self sterile.
brix: 11.9
tannins: 1.3
acidity: 6.7
harvest period: 5
hardiness: 4
sg: 1.0479
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