*This is not a wildlife variety. I am a fan of citizen plant breeder Steven Edholm's (@Skillcult) apple breeding efforts and have grafted a limited quantity of his varieties. $5 from each tree sold will go to @Skillcult as a "royalty" to further his work. -Sugarwood is a cross between Grenadine and Wickson. It is a small and extremely sweet apple that produces abundantly and hangs on the tree well. This is really a cider variety, but reports from growers that think it delicious eaten out of hand as well. The flesh can be quite hard and woody until it is super ripe, and then it’s still usually pretty solid. The woodiness seems to vary from very woody to hardly at all, but you should assume it will be more woody than not. Likely because of the dense flesh, it seems to release it’s juice easily and it flows out very clear. If you were to design the perfect pressing apple flesh, it would likely be close to this one. -The sugar levels are very high as the name suggests. Sugarwood has some tannin and acidity, but it is probably more of a blending apple for it’s sugar content than it is a single varietal cider apple. The juice could of course be used for drinking and processing as well. Flavor wise, it has more fruit flavor than Wickson and only a hint of that apple's savory flavor, if any. When well ripened, the flavor can be quite rich. It hangs on the tree very well and seems to keep well off the tree too. It is a very late apple, late November onward. -Grafted onto seedling rootstock See more about it here... SUGARWOOD — SkillCult
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