CIDER APPLE

'Cider apples' are a group of apple cultivars grown for their use in cider production. Cider apples are grouped into four main types according to the nature of their flavour components.

★ ''Sweets'' contain high sugar levels which encourage fermentation and raise the final alcohol levels. This group is low in tannins and acidity.

★ ''Sharps'' are high in acidity and add 'bite' to the cider. They tend to be low in sugar content and have little tannin.

★ ''Bittersweets'' are high in sugar but also contain raised levels of tannin which tastes bitter and is astringent. A certain amount of bitterness is expected in all but the sweetest ciders.

★ ''Bittersharps'' are high in both tannins and fruit acids.
Normally, ciders are blended using juice from several apple cultivars to give the best results. There are few varieties that will make a good cider all by themselves, but Golden Russet is one variety, and is prized for both single variety and multi-variety blends of cider.
Three apple cultivars from England are 'Kingston Black', 'Stoke Red', and 'Dymock Red':

★ 'Kingston Black' is probably named after the village of Kingston, near Taunton, Somerset;

★ 'Stoke Red' is from Rodney Stoke, between Cheddar and Wells;

★ 'Dymock Red' [1] is from Dymock in Gloucestershire.

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External links and references

External links and references

★ Growing Cider Apples from NSW Agriculture

★ National Collection of Cider and Perry from a farmer in Lewes

★ Cider Apples article on the ukcider wiki