Michelin Apple

Michelin Apple

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History: Michelin was raised by a French nurseryman in Normandy where it first bore fruit in 1872. It was named after pomologist Henri Michelin who studied cider varieties. In 1884 the Woolhope Field Naturalist's Club brought Michelin along with Medaille d'Or back to England where it became one of the most commonly planted cider varieties by the 1900s. 

Why We Grow It: These juicy apples produce good quantities of bittersweet juice that make a nice addition to cider blends. The trees start producing fruit at a young age and have large, reliable crops. They have preformed well in recent studies at the Vineland Research station in our Canadian growing conditions. 

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. 

Growth Habits and Disease Resistance:  Low vigour producing an upright, compact growth habit. Precocious with good crops. Susceptible to canker and crown rot but resistant to brown rot and resistant to scab.

Sun/Shade: Full sun (approx. 8-10 hours of sun daily)

Pollination: Requires a pollinator of a different apple variety that blooms around the same time

Flowering Time: Middle

Ripens: Mid September

Storage: Does not store well

Recommended Use: Cider

Cider Properties:*
  • Class: Bittersweet
  • Sugar: Medium, 1.050 SG
  • Acidity: Low, TA 2.5 g/L
  • Tannins: High, 4.4 g/L
  • Taste: Moderately bitter and kind of bland with a taste reminiscent of cooked apples and berries
  • Recommendations: Can be made into a single-variety cider but is better in blends

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"