Good tasting crabs are easy to come by, about 20% of the selections at the university arborateum are good. ,,, Ex there are two trees I like at church and the city plants Prairie Fire crabs under power lines.
Good tasting tannins are hard to come by since you have to taste fruit as you go on walks with your sweetie, ,,, who may not be as interested and may say “GIT outa their yard, that’s not your house”.
What I look for is long astringent notes (like the long flavor on red wines) and no bitter notes. ,,,, if you want to spit it isn’t a good selection. Prairie Fire is low moisture so I crush some (about a kilo for five gallons) and then steep them in the juice I am working with.