History: Dabinetts are an English cider apple named after William Dabinett who happened to find this variety growing in a hedge in the early 1900s. Since then the apple has become quite popular for use in making cider.
Why We Grow It: These smallish apples with speckled red skin produce a high-quality juice which can be used in single-variety ciders or blends. Dabinetts are classified as a bittersweet, are very resistant to scab, and are a reliable cropper.
Canadian Hardiness Zone: 5
Soil Preference: Sandy loam, loam, clay loam. Prefers average to moist conditions, avoid planting anywhere that floods for more than two weeks in the spring. Generally quite adaptable to different soil conditions although Dabinetts do not like sulphur.
Growth Habits and Disease Resistance: Not vigorous, precocious, spreading growth pattern, bear heavy crops. Resistant to scab and brown rot.
Sun/Shade: Some shade tolerance (minimum 6 hours of full sunlight). Some sources have observed this cultivar to have more tolerance to shade than most apples; an interesting note when planning your orchard layout.
Pollination: Self-pollinating, this variety will produce fruit without an apple tree of a different variety but will produce more and better fruit if one is present. Dabinett apples and Chisel Jersey apples cannot pollinate each other.
Flowering Time: Middle
Ripens: Late October
Storage: Keeps a couple weeks when stored in cool, humid conditions
Recommended Use: Cider
- Class: Bittersweet
- Sugar: Medium, SG 1.057
- Acidity: Low, TA 1.8 g/L
- Tannins: High, 2.9 g/L
Taste: Harsh tannin taste with hint of raisin
- Recommendations: Can be used to make single-variety ciders or can be blended with lower tannin varieties
Size including roots:
- 1 year grade 100-200 cm whip
- 2 year grade 100 cm+ with 3 or more branches, 30 cm or more
- B grade less than 100 cm
*Information based on Claude Jolicouer's The New Cidermaker's Handbook and Washington State University's "Cultivar Performance Gallery"