North American Fruit Explorers mailing list at ibiblio

["loneroc" <loneroc@mwt.net>]

Peter,

Your description of the effects of tannins in the mouth (astringent v.
bitter) was a better choice of words than mine.  I suspect that there are
compounds in many cider apples that do impart bitterness beyond the
astringency that one normally ascribes to tannins.  I've seen lists of
apples giving the amount of tannins in their juice and, of those I had
tasted at some point or other, there was not a one-to-one correspondence
between the pleasantness or strength of  the taste of the 'tannic
component'.  I do not know how many chemical compounds might be
involved---but there must be several different ones involved in the
'mouthfeel' we're looking for when making cider.  This might account for the
perceived harshness or softness of the tannins.

The best information I know of for budding cidermakers is Andrew Lea's
encyclopedic website:
 http://ourworld.compuserve.com/homepages/andrew_lea/frameset.htm

Steve Herje--Lone Rock, WI


----- Original Message ----- 
From: "Dennis Norton" <dmnorton@royaloakfarmorchard.com>
To: "Peter Chrisbacher" <pxbacher.ls@comcast.net>; "North American Fruit
Explorers" <nafex@lists.ibiblio.org>
Sent: Wednesday, November 08, 2006 11:38 PM
Subject: Re: [NAFEX] cider apples.


> 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
> >
> >
>
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