Description: Apples are a darker red than other Winesap strains; sweet, crisp, aromatic, yellow flesh; typically ripens in late October.
Habit: Grafted onto semi-dwarfing rootstock (MM111); grows 12 to 15’ high; space trees 15-20’ apart; mid-season blooming period with pink flowers.
Culture: Prefers full sun and ordinary garden soil; a triploid variety so two additional pollinators (apple varieties) recommended for improved fruit production and fruit shape.
Hardiness: USDA Zones 4 through 8.
Attributes: Edible fruits, attracts bees
The Winesap is an 18th-century apple variety that remains popular due to its stellar flavor, high productivity, adaptability, and moderate disease resistance. In 1804, it was described as a cider fruit by Dr. James Mease, but it is also delicious when eaten fresh or cooked in pies, apple butter, applesauce, etc. A very good storing apple, it keeps for 6 months or longer if refrigerated. The Virginia strain of Winesap was discovered in 1922 at Garland Orchards in Troutville, VA, and is a good apple for storing.zone4,zone5,zone6,zone6,zone7,zone8
This tree will ship bare root. One year grafted M111 is approximately 4' tall.
Bare root planting tips:
- If you can't plant immediately, store your plant in a cool location and keep the roots moist or pot in a container with a nursery potting mix from your local garden center.
- Before planting, let the roots soak for several hours as you prepare the site. You'll want to dig a large enough hole so the root mass can spread out and the plant is at the same soil level as when it was growing in the nursery.
- Once planted, water it in well and wait a month before fertilizing. Mulching will help to maintain moisture and raise soil temperatures for faster growth.