12/28/05
Page Mandarin

Shasta Gold 12 28 05

1st Satsuma12 28 05
I almost lost this satsuma last year. I did not know that the soil was the culprit when I kept loosing the leaves and the branches kept dying on me until all I got was a stump.
Finally when I transferred it to a 15 gallon pot this is what I got.
Check the orange and green color fruit.

This is my second Satsuma . It lost all its branches too as my first. pic taken 12 28 05

Below is Dancy Tangerine. Almost ready. 12 28 05

12/2/05
Oroblanco . The 3 top branches are EZ's Oroblanco I grafted 2 years ago and hopefully it will bear flowers this Summer. I just transferred it to the ground last Summer.
EZ's Oro's is the most juicy, very sweet, and easy to peel Oros that I've ever tasted.

12 24 05

Eureka lemon

Fuji Apple

Wow, I could make about 30 gallons of apple wine from that tree. Very good when mixed with lemon juice before starting the fermentation.

Midknight Orange

Joe:
We'll have to wait till next year.
With a bunch of relatives that came this Holiday the fruits are 70% gone. And my persimmons are completely gone.
Benny

Benny, speaking of which, I have persimmon wine still brewing. Will be ready this June. I also have your "surprise" wine ready, bottled. I gave a couple of bottles to Millet, and was glad that he liked the packaging.

My Calamondin wine did not turn out well, I have mixed it with Calamondin juice concentrate from the Asian Store before fermentation and had found out lately that it has sodium benzoate which makes the aftertaste smell awful. Next time I will use just plain calamondin.

If you are coming over to the Santa Clara Scionwood exchange on Jan 14, 2006, I will see you there and give you the wine bottles and perhaps other scionwood that you'd like from my "germplasm".

Will try the Sanguinelli blood orange for wine making. I hope that the blood red color gets carried over into the final wine, that should be very intersting. If my kids and wife don't get to the fruits first, I think I could make a gallon and post the recipe here later when it turns out good, otherwise, will have to readjust depending how it goes the first time. Usually the citrus wines always comes out like Chardonnay color. Orange never comes out as orange and so with lemons. Perhaps, the blood oranges will come out blood red.

Regards to everyone in the family,

Joe

That's Great! I'll mark that in my calendar. Will it be at the same place and at the same time? And yes , I'll be there.
Here's your calamondin taken today 12/28/05

Wow you have loads of fruits! My calamondin is now 15 ft tall, and has plenty of fruits year round, we always have fruits now. I am now pruning it down.

Yes the scionwood exchange will be at the same place. See you there! I'll be there around opening time. Bring some ripe citrus fruits, dancy or murcott, or whatever happen to ripen around that date. Except for the lemons, kumquats and calamondins, most of my citruses are not yet ripe. The satsumas are long gone.

Joe

OK Joe. I'll see you there.
Cara-Cara 12 28 05