Apples! Apples! Apples!

Did you know that there are approximately 2,500 different varieties of apple in the UK alone?!

Millions of apples go to waste each year in the UK, despite being one of the most versatile fruits available. This has been recognised by many craft and independent cider makers, and they have stepped up to blend, ferment, and create products that can be enjoyed by everyone!

Though there are a great number of different apples available for making cider, their flavours can be grouped into four overarching categories based on their acidity and tannin levels:

  1. Bittersharp  - high levels of acidity and high levels of tannins
  2. Sharp - high levels of acidity and low levels of tannins. These can also be known as culinary apples.
  3. Bittersweet - high levels of tannins and low levels of acidity
  4. Sweet (or Aromatic) - low levels of tannins and low levels of acidity. These can also be known as eating apples.

Bittersharp and bittersweet are traditional cider-making varieties but modern ciders frequently use sharps and sweets. Single variety ciders are perfect for showcasing the depth of flavour within an individual apple species, whilst blended ciders allow producers to create unique flavour notes.