Cider apple
From Wikipedia, the free encyclopedia
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.
[edit] 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
