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peaches before them, ripening two weeks later than usual.
Not only is the season dragging, but the fruit isn’t quite up to par. Atkins reported that the 18 bushels normally run through the press with each load produce about 65 gallons of cider. "Apples are a little dryer this year than they have been. They just haven’t got the juice,” he explained, attributing the below-normal cider production per load to last summer’s drought.
Sugar content is down too, Atkins added, noting that the cider produced to date hasn’t been as sweet as usual. Right now, only red and golden delicious and with a few stayman are ripe enough for the presses. Atkins predicted that as other varieties are ready, the cider will get sweeter. “A mixture of three or four varieties—like grimes, stayman, york and delicious—makes the best cider. The more kinds of apples, the better the cider. When the winesaps and the rest of them ripen, the taste should improve. Right now, it’s sweeter than it was two weeks ago because the
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