HIGH IN TANNINS
Tannin is found in apples, grapes and other fruits and plants. Its astringency causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. Apples have up to 12 different ones, including procyanidins. Only these are true tannins in the original sense of the word, meaning they are able to tan protein such as animal hide. Traditional ciders from the South West are usually high in tannins. This is because the area has generally used bitterweet and bittersharp apples, both of which have high levels. Barry Topp favours the Kingston Black, a single variety vintage which makes very strong cider. The tannins have the effect of making the cider quite tart, especially if dry or unsweetened.