I’m noticing that several of the later season dessert apples that are ripe now or in the last couple weeks have considerably more tannic flavor than I’d have expected.
Two varieties when eaten out of hand that seem to have some considerable tannic/dry character are:
Chieftain (it really seems to have tannins to me)
Smoothee Golden Delicious
The tannins seem to be mostly skin-bound. Do they come through in the juice?
If they do then I think Chieftain might be worth planting for its dual-purpose nature.
Am I crazy?