[NAFEX] cider apples.(re:tannic acid)
tanistanis at hotmail.com
Thu Nov 9 17:39:42 EST 2006
I just read the post from'Claude'-- thanks for that added info.!
To clarify, Loneroc descrided a yellow apple of mine which he thought will
make good cider because it has a great all-around flavor, then I described a
second apple which is nowhere near as nice for just munching because it has
only sugars & tannins.
In past months I've been reading about patenting chance-seedling apples.
For various reasons I don't think these can be patented, unless the
applicant would want to lie to the patent office more than a little. I
would like to make them as public & publicly available as possible, ideally
without the possibility of them being patented by someone more willing to
lie. I have a couple ideas. Anyone like to discuss?
----Original Message Follows----
From: "tanis cuff"
Subject: Re: [NAFEX] cider apples.(tannic acid)
Date: Thu, 09 Nov 2006 22:08:22 +0000
Also the dry part of a pecan nut, between the kernel & the shell. (I find
banana peel is more of that coat-the-teeth stuff which spinach does.)
Years ago someone gave me scionwood of a sweet+tannic apple, probably a Red
Del seedling. I like it for eating, but more as a novelty-- would not want
it as the only aple in my orchard. 'Loneroc' posted a great reply to my
poor question: he gave a good review of apple cider blending & flavors, but
I was asking if this sweet+tannic group of apples is something which the
cider-growers are currently looking for more cultivars. Should I look into
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