Welcome to our pop-up Scion Wood Shop.
The Shop is closed for the season! (we will reopen in January 2023) We will cut and ship the scionwood first week of March (unless you notify us you would like them to ship later with your rootstocks). Each stick will have approximately 16 buds (if the sticks are short, we ship extra). If you would like to order more than 100 sticks, we can offer quantity discount pricing. Email Autumn for details autumnstoscheck at gmail dot com
*Scionwood are hardwood cuttings, not trees! You have to graft or bud onto rootstocks or established trees.
More deets here:
- Certified organic B118 rootstocks are grown in our orchard stoolbed. B118 is our favorite rootstock for a low input cider orchard. Our rootstocks are gown without herbicides in local hardwood chips and have lots of beautiful roots and already formed mycorhizal colonies. For orders over 100, contact Autumn autumnstoscheck at gmail dot com for discount pricing. We are shipping these as soon as we can dig them in mid-late March (digging date is weather dependent). Please let us know if you would like us to hold your scions to ship with rootstocks. Otherwise they will ship separately.
- We recommend in-situ whip and tongue grafting as a planting technique. Read more about it here.
- Scions come from our certified organic orchards. Except for a few exceptions (where noted) the scionwood is cut from bearing trees so we know for sure the variety on the tag is what it claims to be!
- Properly stored, scionwood can keep in your fridge for months.
Soft tannins, classic French cider aromas. Very productive but very biennial.
A smaller-sized tree that bears biennially. A pretty pink apple with that classic French bittersweet character.
Chisel Jersey. (bittersweet)
An English bittersweet with beautiful aromas, hard tannins and a lot of bitterness. Very fireblight susceptible on our site, in part due to its extremely late blossoming.
Newly release from quarantine Spanish cider. Has that special Spanish zingy acidity to it. Still need to do lots of eval on this.
Ian Merwin brought bud wood through USDA quarantine. Saw out first apples on these trees this year (’21). Lovely bittersweets. Looking forward to seeing more of these.
Esopus Spitzenburg (Spicy aromatic heirloom)
Another old New York apple with great cider making qualities that doubles as an aromatic and a sharp. Spitzenburg contributes plenty of acid and a spicy “old fashioned” flavor to cider.
(Heirloom from NJ)
This scion is cut from young trees that are not yet bearing.
(red apple aromas)
Not technically a cider apple, but we like to use it in blends to layer in a red apple aroma. Good for storing, eating and cooking too.
Medaille d’ Or (High gravity high tannin bittersweet)
Fireblight susceptible, late blooming french bittersweet with loads of biennial golden fruit.
Tart green apple of much fame. Stores well and good for eating too.
Porter’s Perfection (Intensely fruity, fresh, petrol, bright acid)
We are pretty excited about how this apple (often identifiable by its fused fruits) seems to express petrol and mineral characteristics on our Van Etten site. This apple also has BSA aromas, as well as a bright fresh acid. Porter’s makes a exceptional single variety cider that is both bright and fruity and dense and minerially. One of our favorite apples.
Puget Spice (High gravity tannin acid bomb)
One of the most disease resistant trees in our orchard. Ping pong ball size apples easily shake off the tree when ripe in the late fall. Lots of sugar, lots of tannin, lots of acid.
Saint Edmund’s Russet (early heirloom aromatics)
Delicious tropical aromas, plus density and balanced acid. A lovely, weeping growth habit and regular annual bearing. Resistant to scab but will crack with excessive swings in ground moisture.
Stembridge Cluster, (bittersharp, with “petrol” qualities)
Nice soft tannin and great acidity. This variety is excellent for cider, but biennial bearing.
Virginia (Hewe’s) Crab. (aromatics, tannins, acid)
As the climate warms, we find ourselves drawn more and more to this apple from the southern end of our Appalachian mountains. Brix on this gem ranges from 16 to 20, depending on the year on our site. Besides having beautiful tannins, this apple contributes sheer energy to cider. A fresh aliveness that’s unique. Virginia Crab really is a crab…it’s small, and the juice yields are frustratingly low, but it bears annually and the fruit is super concentrated. Blooms early, ripens early, and it very susceptible to scab.