Oldwolf: Scratch the bark on the trunk or one of the branches. If you see the cambium layer just under the bark is bright green then the tree is still alive. The branches should also still be pliable instead of brittle. If the cambium is brown and the branch is brittle it is dead. When the tree will bud out will depend on temperature and moisture. A cool spring will delay this process. I have had bare-root bud out a week after planting and some that took a month before doing so. As long as the tree is still alive, keep the soil moist and be patient.

I understand venison is really good paired with apples! A shotgun might fix your problem permanently! I'd love to know how you hooked up that barking dog recording. We do have a chain link fence, and although deer are in these hills, something else is eating our fruit. Something big enough to squash down a chicken wire fence around a tree. Our critters leave the growth alone (other than gophers, rabbits and voles), and go for any fruit that starts to ripen. Suzi

msbeekeeper, I see 'honey crisp' being mentioned more and more by the catalogue companies catering to the cold zones, so maybe zone 3 isn't so much of a stretch, particularly a sheltered spot which in general fruit trees prefer. I also read that it's often not the coldest temperatures in the cold part of winter (mid jan to mid february) that harm plants, but often cold snaps that might occur, say in march when the trees are starting to bud out and wake up from dormancy. Or, if the fall weather is unusual and the plants aren't allowed to properly prepare for winter. Having said that, however, good luck with your tree. I've read really good things about the fruit. I have a similar apple (similar in the way that it's a bit later in maturing but stores well) called September ruby and really love the sweet but slightly tart and juicy taste. Glen

Apples when mealy are usually overripe and have been left on the tree too long. Also it can be caused by less watering. Overwatering tends to bring out water spots in the flesh, near the seeds. Most any kind of apple product can benefit by a mix of apple types, and even Granny Smiths are used. I find a Macoun to have the best texture after baking or cooking as the slices dont get as mushy. Here, I have Williams Pride and Red Free that have apples. Both are ripe in mid August, about 2 weeks apart. I also have some very narrow apple trees that have very short upright branches. The two apple types are quite resistant to insect damages, and diseases except cedar rust and sooty mold when nearly ripe. The latter just leaves black bloches but doesn't affect taste. Next year, I plan to spray an organic fungicide during the growing season.