History: Yarlington Mill was discovered growing in the wild by a Mr. Bartlett. He discovered it in 1898 near a mill in the English village of Yarlington, hence the name 'Yarlington Mill.' It was further propagated and made popular by the grower Harry Masters (who also grew Harry Masters Jersey). This variety is still commonly planted in cider orchards in England.
Why We Grow It: This is an excellent cider apple for our climate. It produces a medium bittersweet juice with good flavour. The tree is hardy and vigorous but tends to bear biennially so it requires attentive thinning.
Canadian Hardiness Zone: 4
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: Moderately vigorous with an upright growth pattern, tends to be slow to start bearing fruit and tends to bear fruit every other year but has heavy crops when it does. Susceptible to scab, mildew, and fireblight but resistant to canker and brown rot.
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: Late September
Storage: Does not keep well
Recommended Use: Cider
- Class: Bittersweet
- Sugar: High, SG 1.061
- Acidity: Low, TA 3.4 g/L
- Tannins: High, 2.1 g/L
- Juice Yield: Medium, 239 mL/lb
- Taste: Astringent and bitter, sweet
- Recommendations: Use to make hard cider, makes a great single-variety cider and can be added to blends to balance out high acidity 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"