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Brown Snout Apple on G.41 (Spring 2022)


A traditional English bittersweet cider apple.

This is a medium-sized tree that has a distinctly upright habit; care should be taken to avoid splitting under heavy crop loads. It is highly susceptible to fireblight and somewhat susceptible to scab. Brown Snout is a productive variety, but like most cider apples it tends to biennialism and needs to be thinned to maintain regular production. It is very late blooming, and a pollination partner should be chosen carefully. Brown Snout is an apple that is used exclusively for cider; it is not suitable for fresh eating.

Brown Snout produces a late-season bittersweet cider apple. It is a smallish fruit with a greenish yellow base that is heavily russeted around a shallow calyx, whence its name. The juice is a mellow, dark cider with high tannins. Eve's Cidery writes of Brown Snout: "It is one of the best. Bittersweet with soft, warming tannins that are never bitter." This apple does not store well and should be pressed soon after harvest. (From WSU: Tannin (percent tannic acid): 0.16; Acid (percent malic acid): 0.31; pH: 3.64; SG: 1.051; oBrix 12.9.)

Thought to have been discovered on a farm in Yorkhill, Herefordshire, Brown Snout was eventually propagated by the H. P. Bulmer Company and planted across the west Midlands.

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This is a medium-sized tree that has a distinctly upright habit; care should be taken to avoid splitting under heavy crop loads. It is highly susceptible to fireblight and somewhat susceptible to scab. Brown Snout is a productive variety, but like most cider apples it tends to biennialism and needs to be thinned to maintain regular production. It is very late blooming, and a pollination partner should be chosen carefully. Brown Snout is an apple that is used exclusively for cider; it is not suitable for fresh eating.

Brown Snout produces a late-season bittersweet cider apple. It is a smallish fruit with a greenish yellow base that is heavily russeted around a shallow calyx, whence its name. The juice is a mellow, dark cider with high tannins. Eve's Cidery writes of Brown Snout: "It is one of the best. Bittersweet with soft, warming tannins that are never bitter." This apple does not store well and should be pressed soon after harvest. (From WSU: Tannin (percent tannic acid): 0.16; Acid (percent malic acid): 0.31; pH: 3.64; SG: 1.051; oBrix 12.9.)

Thought to have been discovered on a farm in Yorkhill, Herefordshire, Brown Snout was eventually propagated by the H. P. Bulmer Company and planted across the west Midlands.


The Fruit

Fruit Type

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

Fruit Uses & Storage

Uses: cider
Cider classification: bittersweet
Storage duration: (approximate, depending on storage conditions)

Fruit Appearance

Skin color: green
Flesh color: white

Fruit Origins

Parentage: unknown
Origin: Herefordshire, England
Introduced in: 1850s
Introduced by: H. P. Bulmer Company

The Environment

Calendar & Geography

USDA zones: 4 - 8
Chill hours: 0
Ripening date: Oct 27 (approximate, in New York State) + 42 days after McIntosh

Tree Height & Spacing

Rootstock: G.41 Rootstock
Rootstock size class: Dwarf (30% of Standard)
Tree spacing (natural spread of tree): 8'
Good for wildlife planting? N

Diseases & Pests

Fireblight: Very Susceptible
Apple Scab: Susceptible

Pollination

Pollination Factors

Bloom group: 5
Is it self-fertile? N
Is it fertile? Y
Ploidy: Diploid
Rootstock size class: Dwarf (30% of Standard)

Pollination Partners

This table shows the first few results from a full search for pollenizers of Brown Snout Apple on G.41. Please see our Pollenizer Search to run other queries and read how the application uses various factors. Also read more about fruit tree pollination.

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Sundance™ Apple on G.41 2022 198

See all pollination matches for Brown Snout Apple on G.41






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