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Brown's Apple Apple Scionwood (Spring 2021)


A traditional sharp cider apple from England. Also known as Browns Apple.

A vigorous, medium sized, upright tree that is somewhat scab resistant but susceptible to fireblight, Brown's Apple is a productive and cold-hardy early apple. Fruit does not hold well to the tree. Brown's tends to biennialism and will need to be thinned to maintain regular cropping. This is a cider apple; it is not suitable for fresh eating.

The fruit is a medium-sized, flattish apple that is flushed and striped with red over a green background. It has a white flesh with dramatic red staining. Brown's yields a fragrant, sharp, pink cider that is very high in acid and works best in blends. This apple can also be used in baking. (From WSU: Tannin (percent tannic acid): 0.10; Acid (percent malic acid): 0.74; pH: 3.23; SG: 1.039; oBrix 10.2.)

Brown's Apple was first cultivated in the 1920s, in Devon, by Mr. Hill, a cider maker and nurseryman.

Volume Pricing

Premiums are included in the following prices if applicable. These prices are for regular scion. Add $1 for clean scion.

Quantity Brown's Apple Apple Scion
1 $12.00
2-5 $7.00
6-10 $6.00
11-99 $5.00
100+ $4.00

Order Your Scions

Select clean or regular:

$12.00 ea.

This is the full retail price for orders of 1 scion. You can get these scion for as low as $4.00 each – see Volume Pricing above. More about Pricing & Grading.

7 in stock
Quantity
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Clean vs Regular

Clean = virus-free in lab tests, suggested for grafting with some of the Geneva rootstocks, especially G.16 and G.935. Regular = may contain one of the common latent viruses; this is not usually a problem and can be used with most rootstocks.

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A vigorous, medium sized, upright tree that is somewhat scab resistant but susceptible to fireblight, Brown's Apple is a productive and cold-hardy early apple. Fruit does not hold well to the tree. Brown's tends to biennialism and will need to be thinned to maintain regular cropping. This is a cider apple; it is not suitable for fresh eating.

The fruit is a medium-sized, flattish apple that is flushed and striped with red over a green background. It has a white flesh with dramatic red staining. Brown's yields a fragrant, sharp, pink cider that is very high in acid and works best in blends. This apple can also be used in baking. (From WSU: Tannin (percent tannic acid): 0.10; Acid (percent malic acid): 0.74; pH: 3.23; SG: 1.039; oBrix 10.2.)

Brown's Apple was first cultivated in the 1920s, in Devon, by Mr. Hill, a cider maker and nurseryman.


The Fruit

Fruit Type

Category: Apple
Subcategory: Heirloom, Cider, Cold-Hardy, Hot-Climate

Fruit Uses & Storage

Uses: cider, baking
Cider classification: sharp
Storage duration: less than one month (approximate, depending on storage conditions)

Fruit Appearance

Skin color: red
Flesh color: white

Fruit Origins

Parentage: unknown
Origin: Devon, England
Introduced in: 1920s
Introduced by: Mr. Hill

The Environment

Calendar & Geography

USDA zones: 4 - 8
Chill hours: 0
Ripening date: Aug 11 (approximate, in New York State) - 35 days after McIntosh

Diseases & Pests

Apple Scab: Very Resistant
Fireblight: Susceptible

Pollination

Pollination Factors

Bloom group: 3
Is it self-fertile? N
Is it fertile? Y
Ploidy: Diploid

Pollination Partners

This table shows the first few results from a full search for pollenizers of Brown's Apple Apple. Please see our Pollenizer Search to run other queries and read how the application uses various factors. Also read more about fruit tree pollination.

Tree Ships Currently in Stock
Honeycrisp Apple 2021 0
Virginia Crab Apple 2021 0
Elstar Apple 2021 0
Northwest Greening Apple 2021 0
Newtown Pippin Apple 2021 0
Empire Apple 2021 0
Amere De Berthencourt Apple 2021 0
Frequin Rouge Apple 2021 0
Tremlett's Bitter Apple 2021 0
Dabinett Apple 2021 0
Rubinette Apple 2021 0

See all pollination matches for Brown's Apple Apple






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