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Smokehouse
type: Cider, Eating, Juice, Pie
synonyms: English Vandevere, Gibbons, Gibbons Smokehouse, Mill Creek, Millcreek Vandevere, Red Vandevere
summary: Juicy and spicy, this cold-hardy apple is a perfect choice for juicing, baking and cider.
identification: Medium to large size, round-flattened. The skin is greenish-yellow, washed with shades of dull red and striped. Heavily marked with raised, russet lenticels. The stem is slender and long and set in deep and open, slightly russetted cavity. The calyx is closed and set in a wide and shallow, rippled basin. Skin is thin but tough.
characteristics: The flesh is yellowish, fine-grained, dense and firm. Very juicy, moderately sweet, spicy aroma. The flesh browns slowly when exposed to air.
origins: This was a chance seedling that grew next to the smokehouse on property owned by William Gibbons near of Millcreek, Lancaster County, Pennsylvania (U.S.A.) in the early 1800s, likely from a discarded apple core. By the time it was first documented by Ashbridge in 1837, the variety was already being offered in Pennsylvania nurseries as well as by those in neighbouring states. There is some conjecture that flower parent was Vandevere which it resembles, others point to Rambo .
cultivation: Vigorous, upright spreading tree with a surfeit of crooked limbs that requires considerable pruning to keep it in check. Starts to bear quite young. Crops tend to be be heaviest in alternating years. Needs to be thinned to produce medium size fruit. Grows well in clay soils.
cold storage: Keeps up to four months. Can become mealy in storage.
vulnerabilities: Susceptible to scab, mildew and cedar apple rust.
harvest: Over a three-week span starting in the middle of the fourth period. Tends to hang well on the tree at maturity. Should be picked slightly under-ripe for culinary purposes, later for fresh-eating and cider.
pollination peak: 1
ploidism: Diploid. Self sterile
cold storage weeks: 16
brix: 10.7
harvest period: 4
hardiness: 3
sg: 1.0429
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