Posts by Woodley Smith
ACA Welcomes 15 Certified Pommeliers Following Washington & Minnesota Exams
The American Cider Association is pleased to announce that 15 individuals successfully passed the recent Certified Pommelier exams held in Bellingham, Washington and Minneapolis, Minnesota. The new Certified Pommeliers are Kathleen Amaral, Assistant Production Sensory Manager with the Boston Beer Company; Eliseo Bell-Uribe, owner and head cidermaker at Heartland Ciderworks; former cidermaker and lifelong cider enthusiast Rachel Bolongaro of Canada; Taylor Corrigan from Finnriver Farm & Cidery; Mikey Crews, owner/operator of Wine Grapes Direct; cider enthusiast Ava Davis of Washington; Christian Scott Junes, cidermaker at Wild State Cider and owner of Borealis Beverage Company; Greg Kodgis, lead bartender and cocktail coordinator at Number 12 Cider; Alexander Logan, Cidermaker for 19 Acres Cider Co.; Kyle McLennan, co-founder and president of 19 Acres Cider Co.; Brighid O’Keane, Executive Director of the Cider Institute of North America (CINA); cider enthusiast Matt Spiess of Nashville, Tennessee; Adam Wargacki from Empyrical Orchards and Cider & Cidery; cidermaker Maia Wohlert from Greenwood Cider; and cider enthusiast Rosie Zollinger from Australia.
“We are so proud to welcome the new Certified Pommeliers to our vibrant community dedicated to elevating the appreciation and understanding of cider,” says ACA Education Operations Director Jennie Dorsey. “Each new member brings with them the stories of orchards, the craftsmanship of cidermakers, and the passion of enthusiasts that makes our community thrive. We are very excited to see what the future holds and the new heights that our community can reach together.”
Early on, the American Cider Association recognized the need to promote specialized knowledge about the cider category. Certifications are increasingly being used to set food and beverage professionals apart. However, most certification programs cover cider in a cursory manner or not at all. With cider being a beautifully nuanced beverage with a diverse set of elements often less understood by food and beverage professionals, the establishment of the Certified Cider Professional (CCP) program in 2016 was a strategic maneuver.
Today, the CCP program is designed to educate those on the front-line of cider sales, making it the world’s most comprehensive and in-depth cider appreciation program for food and beverage professionals worldwide.
“We know that consumers respond to engaged servers, and that confident recommendations go a long way in influencing their purchase decision. Our theory of change is that cider enthusiasm is contagious–CCP is how we keep the flame growing,” says ACA CEO Michelle McGrath.
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Kathleen Amaral
Eliseo Bell-Uribe
Rachel Bolongaro
Taylor Corrigan
Mikey Crews
Ava Davis
Christian Scott Junes
Greg Kodgis
Alexander Logan
Kyle McLennan
Brighid O’Keane
Matt Spiess
Adam Wargacki
Maia Wohlert
Rosie Zollinger
More about the Certified Cider Professional Program and Upcoming Opportunities
The CCP program begins with a Certified Cider Guide (CCG) Level 1 certification to help industry professionals develop a fundamental understanding of cider. The Certified Pommelier (CP) Level 2 takes it a step further by encouraging cider professionals to think critically and showcase a higher level of understanding of the elements of cider. The rigorous testing process consists of four types of questions, including short answer, fill in the blank, essay, and blind sensory–which is based on tasting.
The ACA is dedicated to ensuring that all information tested on the exam is made accessible to anyone who desires to learn. To that end, the ACA released a textbook in March of 2023 to help candidates prepare to take the exam with just one comprehensive resource. The second edition of the textbook was released in March of 2024 to present a more global view of the cider industry as well as including new sections covering important emerging sectors such as low and no-alcohol products.The textbook is available for purchase through Kindle Direct Publishing. Additionally, the ACA offers sensory analysis practice webinars and a Facebook study group continuously updated with resources for exam candidates. Interested candidates can find links to all Certified Pommelier resources on the ACA website.
For those interested in attaining their Certified Pommelier designation, there are several upcoming exams to choose from:
Contact the ACA’s Education Operations Director Jennie Dorsey if you have questions about the Certified Cider Professional program or are interested in taking either the Level 1 Certified Cider Guide or Level 2 Certified Pommelier exams. You can also learn more at https://ciderassociation.org/certification.
Member Highlight: Rebel Sheep Wine Co.
Cidery Name:
Where are you located and when did you start?
Located in Chester, New Jersey. Opened in 2024
Describe your cidery in three words:
Innovative, sustainable, rebellious
What inspired you to start making cider?
We farm around 500 acres in our area. In 2021 our apple crop came into full production, and we had an abundance of apples. We decided making cider would be a great addition to our farm and a unique way to cut down on food waste.
Describe your cider making style:
Spontaneous. We use only our own apples and focus on using all natural ingredients from our farm that bring out the best qualities of New Jersey fruit. We rely on the seasons to decide what cider we make.
What is your favorite cider that you make?
Hopposites Attract. We blended a cider with a strawberry wine and then dry hopped it.
What exciting plans or new releases do you have coming up:
A lot of plans are in the works. We just opened in 2024 so we are still figuring out what blends we like and what our signature flavors will be.
Where can cider enthusiasts find your products?
Our tasting room and various farmers markets that we attend throughout Northern New Jersey.
What’s your favorite way to enjoy cider?
With our homemade Apple Cider Donuts.
What’s one piece of advice you would give to someone new to making cider or wanting to start a cidery?
Don’t get discouraged when your cider does not turn out perfectly. Trial and error is part of the process until you find out what works best.
What are your hobbies or interests outside of cidermaking?
Farming 500 acres of fruits and vegetables doesn’t leave a lot of time for hobbies, but attending workshops and listening to cider and wine podcasts is enjoyable.
Is there anything else you’d like to share with our readers?
New Jersey has farms and makes great wine and cider! We are the Garden State for a reason!
2025 Board Nominations Now Open
Do you have a passion for growing the cider industry? Are you looking to find a platform for your ideas, where you will be seen and heard? Would you like to work with a group of like-minded industry leaders to create positive change?
Five seats on our Board of Directors are up for grabs in 2025. Seats that will be up for election this year are as follows: 1 Large Cidery Seat, 1 Regional Chair – South, 1 Regional Chair – East, 1 Regional Chair – Pacific Coast, and 1 At-Large Seat. Our annual nomination window is now open, and we want to hear from you!
Elections will take place electronically during CiderCon® 2025 in Chicago, Illinois on February 6-7. All U.S. member cideries are eligible to vote (1 vote per cidery).
Although it is not required, we strongly encourage candidates to have an ACA volunteer history before running for office.
Please see below for more specifics on service and how to apply:
- Positions are open to any active ACA member cidery in the U.S., regardless of size.
- Applications are due by November 14th, 2024.
- To qualify for candidacy, you must be a permanent employee of a bonded cidery, producing cider in the U.S.
- Incumbents may be running for their seats again.
- Terms are three years.
- Applicants will be reviewed when the submission window has closed
- Qualified candidates will receive further instructions on developing their platforms and what board service includes.
Have more questions about board service? Schedule a chat with ACA CEO Michelle McGrath by clicking here.
To submit your nomination by the November 14th deadline fill out the self-nomination form.
September 16: Sensory Analysis Workshop at Seattle Cider Co.
Interested in learning how to taste cider like a pro? Join us September 16 from 5:00-7:00 PM Pacific! Tickets available at the door!
The American Cider Association is excited to announce that we will be teaming up with Seattle Cider Co. to host a cider sensory workshop. Over the course of 2 hours, an expert Certified Pommelier will lead you through a guided tasting experience. This hands-on workshop will teach you the professional tips and tricks for understanding the elements of cider as well as give you a basic understanding of food and cider pairing. Light snacks will be included. Perfect for cider lovers at any level!
Come sip, swirl, and savor delicious ciders and snacks!
Must be 21 or over to attend.
Price: $40 Tickets are no longer available online but they can be purchased at the door.
ACA Members can find their discount code in the Resource Hub.
Made possible with support from the Northwest Cider Association and a specialty crop block grant from the Washington Department of Agriculture.
September 25: Certified Cider Guide Workshop & Certification in London, England
The world’s finest cider education programme, the Certified Cider Professional (CCP) Programme, will be back again for another Level 1: Certified Cider Guide (CCG) classroom session and exam in the heart of London on Thursday 25th September. Leisurely run over the course of a day, this L1 CCG training has been developed specifically for those who work directly with consumers and trade customers, namely those working in retail and hospitality, importers, distributors, wholesalers and employees of cider producers. It is also the programme for cider fans, afficionados and drinkers who want to showcase their extra weight of knowledge and passion. It is designed to enable participants to have a professional standard of knowledge and appreciation for different types of cider and how they are achieved, an approach to assessing cider and the different sensory qualities they have, and guidance on the best practice principles for serving, storing and selling.
Candidates will receive an email containing a downloadable study guide and a link to the online exam in advance of the workshop. The day itself will consist of a presentation of the materials from the study guide, with extra elaboration and, of course, the opportunity for questions. There will also be a guided sensory session of at least 3 ciders clearly demonstrating the key structural characteristics within cider, and utilising a structured approach to their assessment.
ACA Member? Click here for your discount code in the Resource Hub.
The topics covered in Level 1: CCG are:
- Apples, Pears and Orchards
- Cider Production
- Families and Flavour
- Evaluating Cider
- Keeping and Serving
- Cider and Food
- Social Responsibility
Schedule
- 9:30 – Arrival and Check In
- 10:00 – CCG Presentation Part 1
- 11:30 – Break
- 11:45 – CCG Presentation Part 2
- 13:15 – Lunch
- 14:15 – Sensory Analysis
- 16:00 – Exam
September 26: Live Sensory Analysis Webinar with Albemarle CiderWorks
You’re invited to a Live Sensory Analysis webinar on Thursday, September 26th, from 4:00 to 6:00 PM Pacific! Join our Certified Pommelier panel as they guide you through an immersive sensory experience featuring cider from Albemarle CiderWorks in Virginia
During this live practice session, you’ll learn how to analyze and appreciate cider like a pro and prep for your Certified Pommelier exam.
Not able to make it to the live event? No worries! The webinar will be recorded and available for you rewatch at any time with your initial purchase.
Cider must be purchased separately. Please be aware that it may take several days to receive your cider order, so we encourage you to purchase your ciders as soon as possible. Also, please verify that cider can be sent to your state before purchasing ciders. Ciders can be purchased directly from Albemarle CiderWorks using the links below.
Cost to register for the webinar is $30 for non-members and $20 for ACA members.
Are you an ACA member? Click here to find your discount code in the Resource Hub.
Once registered, you will receive a confirmation email. This email is a placeholder for the event. The evening before the event you will receive an email with a Zoom link to the webinar. Please note this link will be sent to the registered email.
October 3: Live Sensory Analysis Webinar with ABAVAS
You’re invited to a Live Sensory Analysis webinar on Thursday, October 3rd, from 18:00-20:00 British Standard Time!
Join our Certified Pommelier panel as they guide you through an immersive sensory experience featuring cider from ABAVAS in Latvia. During this live practice session, you’ll learn how to analyze and appreciate cider like a pro and prep for your Certified Pommelier exam. Not able to make it to the live event? No worries! The webinar will be recorded and available for you rewatch at any time with your initial purchase. Cider must be purchased separately. Please be aware that it may take several days to receive your cider order, so we encourage you to purchase your ciders as soon as possible. Also, please verify that cider can be sent to your nation before purchasing ciders. Ciders can be purchased from ABAVAS by clicking here.
Once registered, you will receive a confirmation email. This email is a placeholder for the event. The evening before the event you will receive an email with a Zoom link to the webinar. Please note this link will be sent to the registered email.
Cost is $30 for non-members and $20 for ACA members. Are you an ACA member? You can find your discount code here in the Resource Hub.
November 22: Certified Pommelier Exam in London
Take the Certified Pommelier Exam at WSET Headquarters in London, England on Friday 22nd November!
Are you ready to take the next step in your professional development in the cider industry? If you have already passed the Level 1 Certified Cider Guide exam and are looking for that next challenge? Now is your chance! The American Cider Association is pleased to announce a Certified Pommelier Exam will be held at WSET HQ, London, England on Friday 22nd November . The exam will take place Fridat 22nd November 2024 at WSET, 39-45 Bermondsey Street, London, SE12 3XF. The exam will begin promptly at 09:30 AM.
*Level 1 Certified Cider Guide certification is a prerequisite for taking the Certified Pommelier Exam. (Haven’t taken your Level 1 Certified Cider Guide Exam? Buy the bundle here! ACA Member discounts are available.)
There’s also a discount code available for ACA members for the Certified Pommelier Exam. You can find that code in our Resource Hub.
WHAT IS THE CERTIFIED POMMELIER EXAM?
The American Cider Association’s mission is to grow a diverse and successful cider industry by providing valuable information, resources and services to our members and by advocating on their behalf. One way to fulfill this mission is through the Certified Cider Professional Program, a program aimed at educating the front-line of cider hospitality (distributors, retailers, bartenders and more!) while also welcoming journalists and serious cider enthusiasts.
The exam for the introductory level certification, Certified Cider Guide (CCG), is an online test that can be taken at any time. The exam for the more advanced second level of certification, Certified Pommelier, is only available in person. The exam consists of two parts, a written theory exam comprising short answer and essay questions and a blind sensory evaluation of a number of ciders. Passing the introductory level exam is a mandatory prerequisite to sitting for the Level 2 Certified Pommelier exam.
Certified Pommeliers must have a fundamental understanding of all topics covered at the introductory level, but must also be able to think critically and demonstrate a deeper understanding of cider and the cider industry.
The topics covered in the exam are:
- Apples, the Orchard & History
- Cider Making
- Flavor & Evaluation
- Cider Families
- Keeping & Serving
- Food & Cider
- Social Responsibility
The exam is meant to be challenging. The only information necessary for successfully passing the theory section of the exam is contained in the Certified Pommelier Study Guide available on Amazon. To study for the evaluation section of the exam, candidates should consider attending one of the sensory analysis videos available through the ACA’s website or attend one of the regularly scheduled webinars. Access to pre-recorded webinars and registration for upcoming live webinars is available directly through our website.
WHY BECOME A CERTIFIED POMMELIER?
Cider is a beautifully nuanced beverage that is less well understood by most consumers. Having the knowledge and skills required to become a Certified Pommelier will equip you to better serve customers, enhance your standing in the beverage community, and give you a unique and valuable professional qualification. Being recognized as a Certified Pommelier will put you in the vanguard of advanced cider specialists in this ever growing category.
HOW MUCH DOES THE TEST COST?
The registration fee for the exam is $350. Current members of the ACA can register at a discounted price of $250 by using the discount code in our Resource Hub. If a candidate sits for the exam but does not pass either section, or only passes one of the two sections, theory or sensory evaluation, they can resit for the section of the exam that they did not pass at a future date. The fee for retaking the exam is $175 for non-members and $125 for current members of the ACA.
Read Terms & Conditions before registering.
WHAT MATERIALS ARE AVAILABLE TO STUDY FOR THE EXAM?
- The Certified Pommelier Study Guide is available directly through Amazon. It is also available at all of Amazon’s international sites.This is the official study guide for the second level of the American Cider Association’s professional certification program. It contains all of the information needed to study for and pass the examination. No other reference materials are required.
- There is also a dedicated Facebook Group (that is open for all to join) with prep materials and in-depth peer conversations that many candidates have found useful.
- Sensory evaluation is an important part of being a Certified Pommelier which is why we test your ability to accurately analyze the structural components, aromas, and flavors of a variety of ciders. In order to aid in the development of your sensory evaluation skills and understand the approach to testing them, we have several pre-recorded videos available for purchase. In addition, we host several live sensory analysis webinars each year. You can access the videos and look for scheduled webinars here.
Frequently Asked Questions (Download the Frequently Asked Questions document.)
- Are there ID or minimum age requirements to sit for the event? YES. You must be of legal drinking age in the country where you sit for the exam, and when checking in at the exam you must provide a photo ID that will both verify your age and identity .
- Do I need to pass the Certified Cider Guide exam to take the Certified Pommelier exam? Yes. Passing the introductory exam to become a Certified Cider Guide is a prerequisite. If you have not yet taken this exam, you can purchase a package which includes an instructional video, study guide, and access to an online exam HERE.
- How many Certified Pommeliers are there currently? You can find the current number of Certified Pommelers here.
- Is the Certified Pommelier Exam available in my area? Certified Pommelier exams are held periodically throughout the year and in a variety of locations. Please check our current exam schedule to find an exam suitable for you.
- What can I bring into the event? You may bring only a water bottle into the exam space. Cell phones, smart watches, computers, books or papers, and any and all other personal items must be left at a designated storage area in the exam room. Pencils will be provided, and spare paper will be available on request. Spit cups, and water will be provided during the evaluation exam. We encourage you to bring your own water bottle for the theory exam. Please contact the Cider Education Operations Manager, Jennie Dorsey at jennie@ciderassociation.org prior to registering for the exam if you wish to request special accommodations.
- How can I contact the organizer with any questions? Please contact Cider Education Operations Manager Jennie Dorsey at jennie@ciderassociation.org.
- When can I register for the exam? Exam registration is open until 14 days before the posted exam date.
- What happens if I cannot attend my registered exam? Please see Exam Rescheduling, Timelines and Fees in the Terms and Conditions Document for full details. If you do need to cancel your registration, exam registration fees can be refunded up to 14 days before the exam. Please note that a $25 administration fee applies to any cancellation.
- Is it ok if the name on my ticket or registration doesn’t match the person who attends? Registrations are not transferable, so the name on the I.D. presented when checking in for the exam must match the name on the registration.
- How long does the test take? You are given 2 hours to complete the theory section of the exam and 1 hour and 15 minutes to complete the sensory evaluation section. There is a 15 minute break in between sections.
- Is there a tasting section on the test? Yes. You will be asked to evaluate six ciders in two flights, one flight that assesses your ability to distinguish between key structural elements and a second where you are asked to complete a full evaluation of three ciders using the Structured Sensory Analysis format. The possible aromas and flavors document will be supplied for use during the exam.
- What is the grade needed for passing? 60% of the possible points for sensory evaluation and 70% for theory
- When will we receive our graded exams? Exams are not returned to candidates, however you will be notified as to whether or not you have passed about 6 weeks from the exam date. If you did not pass a section of the exam, you may request a breakdown of your points by general topic to help you identify areas in which you could improve your score should you wish to retake the exam.
Chile Featured To Join CiderCon® 2025 As Guest of Honor
The American Cider Association is honored to announce that they will welcome Chile as the guest cidermaking country of honor for CiderCon® 2025 in Chicago next February. Chile has a long and storied history of cidermaking as an important part of the country’s local culture and economy. Each year, millions of gallons of cider produced from the forests of heirloom cider apples growing in Chile. Most of this cider is sold under the name “chicha” but there is a growing movement of new cidermakers and established companies that are seeking to bring cider to the forefront of the Chilean beverage industry. The Chilean delegation will feature cidermakers, orchardists, educators, researchers, and government officials who are working to bring cider to local, national and international markets.
The delegation attending CiderCon® 2025 are members of the Chilean Cider Collective (COSICHI). Featured speakers include Harriet Nahrwold, co-founder of Sidrería Quebrada de Chucao; Carlos Flores, orchardist and and co-founder of Punta de Fierro Fine Cider; Rene Galindo Quidel, founder and cidermaker of Sidrería TenCai; Gicella Thamar Saldivia González, family farmer and orchardist who is also president of the Chilwe Cooperative, an organic farming and cidermaking cooperative from the island of Chiloé; Carlos Martinez Cárdenas, partner at Agrícola Tralcao, producers of the Lemon Apple and Della Cha ciders, and Agronomic Advisor at Austral University; José Antonio Alcalde, orchardist and professor at the Pontificia Universidad Católica de Chile, and co-author of the first Chilean Cider Guide (Guía de la Sidra en Chile), 2022; Fabian Lara Mercado, Policy Coordinator for INDAP, the most important financial arm of the Chilean Ministry of Agriculture, responsible for helping small-holder farmers and orchardists and a BJCP certified cider judge; and Eli Shanks, co-founder of Punta de Fierro Fine Cider.
“The Chilean Cider Collective and its members represent a wide diversity of Chilean cidermaking across 750 miles of territory. We are all very excited and humbled to be invited to participate in CiderCon® and share about the past, present and future of cider in Chile,” says Eli Shanks.
The rich history of cidermaking in Chile, influenced by immigrants from Spain, Germany, Scandinavia, and the Netherlands, as well as the native Mapuche people, has led to unique cidermaking techniques and orcharding practices that will be of interest to CiderCon® 2025 attendees.
The Chilean delegation will be joining sessions in CiderCon®’s Explore History, Flavor & Terroir track, Grow Amazing Apples track, and others. The theme for CiderCon® this year is “Cider’s Balanced Future: Planet, People, Profit.” This theme is well represented by the Chilean cidermakers who integrate the triple bottom line approach to sustainability in their cidermaking principles.
CiderCon® registration will open on September 17, 2024 for ACA members.
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2024 Apple Crop Outlook
We reached out to experts in apple growing to get a look at the 2024 Apple Crop Outlook. Check out what these experts from around the U.S. had to say about this year’s apple crop.
David Glaize, Glaize Apples, Winchester, VA
August 15: The Virginia apple crop dodged some early frosts in the spring of 2024. We had terrific pollination weather and fruit set was strong. We suffered a severe drought in July/August which has kept the apples small, and is stressing the trees, especially the newly planted blocks. Some of the older trees are showing wilted leaves and have begun dropping fruit. However, rain and colder temps are starting to move in. The crop is looking good, and we will hopefully continue to get more size and color, although harvest did come slightly earlier than in years past. Virginia will harvest a good size crop this year, although acreage of processing fruit is still being pushed out due to a weak market.
Marcus Robert, Tieton Cider Works, Yakima, WA
August 5: Apple crop in Washington State looks promising with near-average volumes. Most areas avoided damage from spring frost and return bloom on most varieties was healthy. Biannual bearers, like Golden Delicious and Honey Crisp, look to have small yields this year. All in all, the state is predicting 120-125 million box crop. This is down from the previous season of 134 million boxes but much higher than 2022’s crop of 104 million boxes. Although sales volumes have been higher than previous years, at the current rate of sales WA State looks to have 8 weeks of inventory from 2023 in storage as of the date of this report, August 5, 2024. New crop will start harvest in the next few weeks.
Gregory Peck, Cornell University, New York
July 24: The cider apple crop in New York is shaping up to be one of the best in recent years. After a few years of freeze events and disease outbreaks, it’s nice to see so many apples (and pears!) throughout the State. New York had a couple of scary mornings on April 24 and 25 when many apple varieties had already reached bud break and the temperature dropped to the low 20’s, but thankfully there was minimal damage to most orchards. There has been adequate precipitation and plenty of heat this summer to help size up the fruit. A warm spring led to an early bloom, which means that growers and cider producers should anticipate apples to ripen a week or more early this year. Additionally, some farms had a spotty fruit set on a few varieties, and so cider producers will need to be creative about which apples to blend to create their established products. Although harvest is still more than a month away, there should be plenty of high-tannin and other specialty cider apples available for the State’s craft producers and for others looking to purchase New York grown cider apples.
Megan Muehlbauer, Rutgers University, New Jersey
July 15: The spring of 2024 was a normal one. Phenology moved along as expected. There were no significant freeze events in New Jersey, which is in part why there is a very heavy crop set at most farms. The greatest concern right now is the hot dry weather, which has lead to some leaf hopper issues and the potential for sunburn of the fruit. Growers have had to irrigate a bit this year since the rains have been sporadic and spotty.
The dry weather has helped to minimize the disease pressure, so diseases are being well controlled.
Jake Mann, Five Mile Orchard, Pajaro Valley, CA
June 20: Greetings from the Pajaro Valley. I’m writing this on the summer solstice, and so far (knock on a tree-trunk) the outlook for our 2024 apple crop looks promising. Nice fruit set. Not super loaded, but not sparse.
The 2023 harvest (as predicted) was the worst we’ve seen in the past decade (and according to those before me, EVER) Low fruit set, and subsequent aphid damage took us down close to a 50% yield compared to normal years. A few fortunate turns did help: summer temps were mild, so the fruit didn’t burn, we were able to do a lighter irrigation due to the accumulated precipitation from the ’23 floods, and our steady picking crew got everything harvested. We did miss out on some sales, for not having the quantity / quality of certain varieties.
While we shook our heads, put the budgets under a microscope, and tried to look past the ’23 disaster, winter delivered a fantastic amount of precipitation and chilling hours. (We escaped the weird February heat wave that was becoming more common too, so no early bud activity.) Bloom was gorgeous, a bit later (as with the past couple years). Some of our delayed dormant sprays were going out in mid April. (usually completed by spring equinox around here) No major apple scab events or pest outbreaks to chase through the sensitive spring months, which has been a relief.
Irrigations will begin in mid-July. We’ll keep our eyes on that first Gravenstein harvest date in mid August that carries us into (hopefully) an even-tempered, plentiful picking season… with a full cooler, and lots of heirloom fruit off to our customers up and down the west coast. Looking forward to meeting up with a big number of California Cidermakers at the Central Coast Cider Festival in Atascadero on August 24th!
Nik Wiman, Oregon State University
June 18: It has been a cool spring here in Western OR. Bloom and fruit set was excellent and we are seeing a huge apple crop and we are trying to get it thinned down right now. Not expecting much fire blight but we are seeing some scab. We will have a field day this September to showcase our cider orchard.
Renae Moran, University of Maine
June 12: Bloom and Fruit Set – The freezing temperatures that occurred before bloom did not appear to have an impact on flowers other than a few Honeycrisp king blooms which were dead at the time of inspection.
Bloom occurred about one week ahead of the average time, occurred May 18 for McIntosh and May 20 for Honeycrisp at the UMaine research station in Monnouth. Full bloom was a few days later in northern Maine. Most trees had an abundance of bloom. Pollination conditions were favorable most days, but a few days of temperatures above 85 °F occurred which can interfere with fertilization. Fruit set has been very heavy in most trees. As of June 12, some chemical thinning appears to be working, but fruit set is still too heavy in Honeycrisp and some other varieties.
Tree Survival – A few apple tree deaths have occurred at the UMaine research station. Cause of apple tree death is most likely too much rainfall last year.
Nikki Rothwell, Michigan State University Extension
June 11: The Michigan apple crop is shaping up to be another big one this year. This situation is slightly unusual in that this crop is sizable after following two previous seasons with big crops. We had a mild winter for Michigan, which was coupled with a warm spring. We did not see the usual ups and downs that are typical in spring here in our state—no spring frost/freeze events that have the potential to reduce the crop size.
We had lots of accumulations of growing degree days this spring, so we are 7-10 days ahead of ‘normal’. In addition to warm conditions, we have had ample rainfall this spring. Tree growth has been tremendous, and fruitlet size is already 20mm and it is just early June. Growers have been aggressively thinning trees down to the optimal crop load for the trees, and we have had a run of cooler weather during this thinning window. Cool weather at thinning time can result in trees setting too large of a crop, so there may be some hand thinning activity later in the season.
Disease issues are still under control despite the wet weather. Wet and warm conditions favor fungal development, and growers have been diligent about disease control this spring. We have observed little apple scab in orchards thus far. Powdery mildew seems more prevalent this year, which is unusual as this disease prefers hot and dry, but we think there was ample inoculum in the orchard from last year, so this disease got a toe hold in some orchards this current season.
Every season is different, and 2024 is no exception. Although we have a ways to go until harvest, Michigan is off to a great start!