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["tanis cuff" <tanistanis@hotmail.com>]

So, a sweet apple w/ tannins but not much tart is desireable for cider-apple 
growers?


----Original Message Follows----
From: "loneroc" <>
To: "North American Fruit Explorers" <>
Subject: Re: [NAFEX] photograph of the rootstock apple Bud-118 heavy 
withfruit.
Date: Thu, 2 Nov 2006 05:33:43 -0600

Hi Charlie,

Bud 118 has lovely pink flowers and a columnar habit (until the weight of 
the fruit drags the branches down).  Bud 118 has sweet fruit with a 
relatively low acid levels and a nice dose of soft tannins--something that 
hard cider makers value for imparting depth (mouthfeel) to the cider. It's 
nothing you'd want to eat for dessert.  Most European cider apples 
(generally so tannic as to be inedible) are not reliably hardy in zones 3-4, 
so the usual source of tannin for Northerners has been crabs of various 
sorts.  These also tend to be very high in acid and have not allowed cider 
makers to control levels of acid and tannin independently....

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