North American Fruit Explorers mailing list at ibiblio

["Dennis Norton" <dmnorton@royaloakfarmorchard.com>]

Try a Red Delicious apple peel.  We always include this variety in our cider 
for the very reason you are describing.

Dennis Norton
Royal Oak Farm Orchard
http://www.royaloakfarmorchard.com
http://www.theorchardkeeper.blogspot.com
----- Original Message ----- 
From: "Peter Chrisbacher" <pxbacher.ls@comcast.net>
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Wednesday, November 08, 2006 10:18 AM
Subject: Re: [NAFEX] cider apples.


> Tanic acid isn't really a bitter taste - its more of a "dries out your 
> mouth" or "pucker" "taste."  If you'd like to get a taste for tanins 
> (tanic acid), chew a (very!) small bit of one or more of the following:
>
> - Unripe common (American) persimmon
> - Nearly any acorn (white oaks being less tanic)
> - Banana peel (I believe these contain tanic acid based on my tasting 
> experience, so not 100% sure)
>
> Pete Chrisbacher
> SE PA - Zone 6B