(Significant Tannins) – (Low to Insignificant Acids) – (Some are Aromatic) – (Variable Sugar)

Typically bittersweets are used as a 60-95% base for French and English style ciders, especially keeved ciders that rely on residual sweetness and the famous bittersweet flavor profile after fermentation. Bittersweets are often critical for also reducing acidity and establishing body and mouthfeel in cider made from pure sweet, dessert and culinary apples. Bittersweet apples are largely the only cultivars that can be used for successful keeving because of the high levels of pectin and lower acidity.

(Significant Tannins) – (High Acids) – (Variable Sugar)

If bittersharps are used as a base, many are considered to be ‘Vintage’ or have a reasonable balance of acidity, tannins, astringency, aromatics, and sugar to create stand-alone ciders. But when grown in certain areas, and under some fermentation conditions, blending-in of low acid pure sweet or tannic bittersweet apple juice often is needed for a perfect flavor balance.

(Low to No Tannins) – (Low to Insignificant Acids) – (Some Aromatic) – (Variable Sugar)

Pure sweet apples are great for reducing overly tart and/or excessively tannic ciders. But if used as a single varietal cider it will have an insipid flat flavor, so almost always needs addition of acidic apples to get that fresh sprighty flavor. Add bittersweet apples for more body and rich lingering flavors. Adding bittersharp apples can address both deficiencies at the same time.

(Low to No Tannins) – (Medium to High Acids) – (Mostly Aromatic) – (Variable Sugar)

Dessert (Eating Apples) and Culinary (Cooking) apples serve very well as a 60% to 80% base cider with aromatics that most bittersweets and pure sweet apples don’t have. But dessert and culinary apples often need blending with bittersweets to reduce acidity and establish body and long lasting flavors.

(Low to No Tannins) – (Very-High Acids) – (Mostly Aromatic) – (Variable Sugar)

Sharp apples are great for increasing acidity to get a ‘sprighty-freshness’ without relying on malic acid powder. Also by only having to add small amounts of this juice to increase acidity, over-blending and overpowering tannin structure of bittersweet ciders is not a problem. Easily adds aromatics also. If used as a base, it needs significant amount of low acid apples like pure sweets or bittersweets to reduce its excessive acidity. These apples with their high acidity and aromatics often make excellent dessert ciders and ice ciders by themselves.

(Low to High Tannins) – (Very-High Acids) – (Mostly Aromatic) – (High Sugar) – (Often Astringent)

Red flesh crabs and apples are great for increasing acidity to get a ‘sprighty-freshness’ without relying on malic acid powder. Also by only having to add small amounts of this juice to increase acidity, over-blending and overpowering tannin structure of bittersweet ciders is not a problem. Easily adds aromatics also. If used as a base, it generally needs significant amount of low acid apples like pure sweets or bittersweets to reduce its excessive acidity. These apples with their high acidity and aromatics often make excellent dessert ciders and ice ciders by themselves, and the red juice can add color to ciders.

(Medium to Significant Tannins) – (Astringency Low to High) – (Low to Medium Acids) – (Some are Aromatic) – (Variable Sugar with Unfermentable Sugars)

Typically perry pears are used as a 30-100% base for European style perrys that rely on residual sweetness. Many perry pears also produce dry perries that take well to natural or forced carbonation. When finished, perries made from true perry pears are often considered to be superior to perries made from culinary or eating pears because of the unique flavor, profile, and overall beverage quality.