What type of apples are used to make cider?
Apples used to make hard cider are more closely related to wild crab apples than ordinary eating apples and have high tannin content. Pomologists divide cider apples into two broad categories—bittersweet and bittersharp. Bittersharps have a higher acid content than bittersweets. Both yield juice that is rich in natural sugar and ferments to produce alcohol. Cider mills normally use a blend of bittersharps and bittersweets to give the cider a balanced taste. Some cider mills have been known to add small amounts of crab apples to their blends in order to create a more unique taste. (http://www.drinkfocus.com/articles/apple-cider/making-cider.php) The apples you choose are very important as they define the taste of the cider. 1. Most manufactured apple ciders use a variety of different types of apples2 in their standard apple ciders. You can employ this mixing technique or simply use one variety of apple to make your cider. 2. Red Delicious, Green Delicious, Fuji, Jonagold and other sweet
