Cider apple Guide, Meaning , Facts, Information and Description
A cider apple is a cultivar of apple grown for its 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.
Three apple varieties 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.
External links and references
- Growing Cider Apples from NSW Agriculture
- National Collection of Cider and Perry from a farmer in Lewes
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