How do I choose the best Winesap apples?

Apples can be used to make kompot.

The best apples should appeal to all human senses. Winesap apples should be round and shiny, not dull, due to their natural wax coating and have a pinkish-red blush covering most of the skin, with some greenish tinge. When pressed, the apple should be smooth and firm and have an intact rind and no blemishes, no brown spots. The wine apple flavor is primarily acidic, with a hint of sweetness and a crunchy, juicy texture. Winesap apples should smell fragrant and sweet without any mold.

These apples are ideal for snacking, but they are also very popular for cooking, baking and juicing because of their acidity and soft texture when mashed. One of the reasons for this apple’s staying power is its flexibility. While many apples are better suited for a specific purpose, such as snacking, baking, or making juice, apples in wine syrup are equally suitable for all purposes. If the wine pods are too acidic to be a snack, another variety, Stayman wine apples, are slightly sweeter than the pods they were grown from. They have largely overtaken the apple market for wine capsules, although wine capsules have a pleasant, old-fashioned taste.

If apples are purchased to eat fresh, firmness and a pleasantly sweet smell are very important. When apples are being purchased for making apple cider or baking, a slightly mushy and overripe apple is suitable as long as it does not smell musty, which could indicate mold growth. If overripe apples are purchased, they should be used immediately or refrigerated in plastic bags to prevent further ripening.

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Some people who buy sour apples, such as apples in wine syrup, for baking or juicing, blend a smaller amount of sweeter or more aromatic varieties for a more complex flavor. As wine capsules tend to be sour, the sweetness softens the apple’s bite. This is especially true for making apple cider. The Stayman wine glasses add acidity, while the addition of aromatic, astringent and sweet sub-acid varieties of apples round out the flavor.

The freshest and tastiest wine apples tend to be at the local farmer’s market. It is not uncommon to find that the apples are being sold by the farmer who picked them that same morning. Local farmers tend to use fewer chemicals than commercial apple pickers, who often grow apples for color, not flavor. Buying at a farmer’s market also ensures that the apples are bought during the season, which results in fresher, better-tasting apples. Under normal circumstances, traditional apple varieties such as apples in honey, which are picked when firm, will last for several months when properly stored.

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