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.

Normally, ciders are blended using juice from several apple cultivars to give the best results.

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