Winsap Apples are  another eastern apple well adapted to Michigan. It is believed to be a native of New Jersey, where it was described in 1817 as "the favorite cider fruit" in the region. Winesap is good for eating fresh and for cooking since it has firm and crisp flesh and a sweet aromatic flavor. The skin is deep red against a bit of yellow background, and the variety has a somewhat oblong shape. Winesap  makes good cider due to its winey taste profile.

Apples come in various grades: Extra Fancy, Fancy, and No.1. The top two grades of apples are based on exterior appearance and size.  Apples should be stored at 31 to 32 degrees F at 85-90% relative humidity. Keep them in their boxes as they can absorb odors, and they give off ethylene gas that can hasten ripening in other fruits and vegetables.. Apples come packed in 38-42 # cartons, and 40-45# tray packs with  counts of 48, 56, 64, 72, 80 ,88, 100, 120, 140, 160,  200 or 216 for the smallest.  One medium apple  equals one cup diced apples.

Apple information can be found at this link:
http://www.greatlakesfruit.com/winesaps.html

http://www.rootabaga.com/fresh/winesap_profile.html

Some great Apple recipes: http://www.epicurious.com/b_ba/b02_twelve/apple/ba_12apples.html