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Bittersharp Cultivars

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(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.

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BITTERSHARP & ASTRINGENT:
Adam's Crab
Adam's Crab
Adam's Crab
BITTERSWEET
Brown Thorn
Brown Thorn
Brown Thorn
BITTERSHARP
Cap of Liberty
Cap of Liberty
Cap of Liberty
BITTERSHARP
Dufflin
Dufflin
Dufflin
BITTERSHARP
Foxwelp (Geneva)
Foxwelp (Geneva)
Foxwelp (Geneva)
BITTERSHARP & ASTRINGENT
Golden Hornet Crab
Golden Hornet Crab
Golden Hornet Crab
BITTERSHARP & ASTRINGENT
Hewe's Crab
Hewe's Crab
Hewe's Crab
BITTERSHARP
Kingston Black
Kingston Black
Kingston Black
BITTERSHARP
Lambrook Pippin
Lambrook Pippin
Lambrook Pippin
BITTERSHARP
Porter's Perfection
Porter's Perfection
Porter's Perfection
BITTERSHARP
Redstreak
Redstreak
Redstreak
BITTERSHARP
Stoke Red
Stoke Red
Stoke Red
BITTERSHARP & ASTRINGENT
Transcendent Crab
Transcendent Crab
Transcendent Crab
BITTERSHARP
Tremlett's Bitter (Geneva)
Tremlett's Bitter (Geneva)
Tremlett's Bitter (Geneva)
BITTERSHARP
​Blanc d'Orn
​Blanc d'Orn
​Blanc d'Orn
BITTERSHARP
​Breakwell's Seedling
​Breakwell's Seedling
​Breakwell's Seedling
BITTERSHARP & ASTRINGENT
​Dolgo Crab
​Dolgo Crab
​Dolgo Crab
BITTERSHARP
​Red Vain Crab
​Red Vain Crab
​Red Vain Crab
BITTERSHARP
​Redfield
​Redfield
​Redfield
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