Welcome to our pop-up Scion Wood Shop.
Order deadline is March 1st. We will cut and ship the scionwood in mid-March. 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 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.
- Flat rate shipping for scion orders to 49 US States is $20. (Alaska, sorry but we'll have to charge addition for next day air). On orders over 100 scions we will calculate shipping.
- Flat rate shipping for most budwood orders is $25. (Alaska, sorry but we'll have to charge addition for next day air). On orders over 100 rootstocks we will calculate shipping.
- For local pick-up orders, please email your order to autumnstoscheck at gmail dot comwith "scion order" in the subject line to avoid shipping charges.
- Scion Wood Shop closes on 3/1/26
Vilberrie (Perfumed and tannic)
This extremely late blooming French bittersweet is extremely perfumed with the classic “BSA” aromas we love in French cider apples. High sugar tannin bomb that is susceptible to fireblight.
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.
Wickson (pure, searing acid, high brix, plus a little bit of spice)
This apple is a great, complimentary source of acid. It’s very concentrated, allowing less to be used so the intensity of the main bittersweet or aromatic character is retained.
Yarlington Mill.
This highly biennial apple adds soft, supple tannin to the structure of a cider which tends to make the cider more voluptuous and approachable. In addition, it has lovely complementary aromatics like orchard floor, leather and smoke.
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