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Dabinett
type: Cider
synonyms: Dabinette (incorrect)
summary: Intended as a cider apple and not generally favoured for other uses.
identification: Medium size, often small, round flattened. Greenish-yellow skin over which is a crimson blush, stripes and small light coloured lenticels. The calyx is large and closed to partly open with long sepals, set in a shallow basin. The stem is medium long, medium stout, set in a shallow and wide cavity which is often lightly russetted.
characteristics: The pale-green flesh is firm, crisp. Sweet and aromatic.
origins: A British cider apple found by William Dabinett in the early 1900s growing as a wild seedling in a hedge in the Martock-Kingsbury area of Somerset (U.K.). It is likely an offspring of the Chisel Jersey .
cultivation: Small, dwarfed tree, spreading, low vigour but bears heavy crops. Spur bearer. Precocious. Yields are good and it bears annually. Tolerates shade, but the tree requires annual applications of potash to stave off potassium deficiency characterized by weak leaves with curly edges. Sensitive to sulfur.
cold storage: Keeps up to two months.
vulnerabilities: Tolerates mildew, rust, canker and fire blight, resistant to brown rot and scab.
harvest: Late in the fifth period. The fruit drops from the tree as soon as it is ripe.
juice character: Fragrant and medium to full bitter-sweet. Sweet and aromatic. Typically the Brix is between 12 and 14, with 0.29% tannin, 0.18% acidity. Considered vintage quality, producing a full-bodied, astringent cider.
juice_classification: Bitter-sweet
pollination group: D
pollination peak: 15
ploidism: Self fertile, but produces better crops in the presence of a compatible pollen donor.
cold storage weeks: 8
brix: 13.5
harvest period: 5
hardiness: 5
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