What are the best apples for cider?
There is no single best apple: most cider makers blend. Cider apples are grouped as bittersweet, bittersharp, sharp and sweet by tannin and acid. Classic English cider apples include Dabinett, Yarlington Mill and Kingston Black, while dessert apples such as McIntosh, Jonagold or russets add acidity and aroma. Crabapples can add tannin.
Updated
The four classes of cider apple
| Class | Tannin | Acid | Examples (PNW 621) |
|---|---|---|---|
| Bittersweet | High (over 0.2%) | Low (under 0.45%) | Dabinett, Yarlington Mill, Harry Masters' Jersey |
| Bittersharp | High | High | Kingston Black, Stoke Red, Foxwhelp |
| Sharp | Low | High | Brown's Apple, Bramley's Seedling, many dessert apples |
| Sweet | Low | Low | Sweet Alford, many dessert apples |
Source: [1]. PNW 621 says cider apples "are generally higher in tannins and/or acidity than dessert apples". [1] The glossary explains bittersweet, tannin and acidity.
Which apple varieties are popular for cider?
PNW 621 reports how single-variety ciders from well-known cider and dessert apples turned out in trials at Washington State University's Mount Vernon research centre. [1]
| Variety | Class (PNW 621) | Trial note (PNW 621) |
|---|---|---|
| Dabinett | Moderate bittersweet | "Good alone for those who like a stout cider, otherwise blend to soften tannin" |
| Kingston Black | Mildly bitter; bittersharp | "Good single-varietal cider" |
| Harry Masters' Jersey | Mildly bitter, bittersweet | "good stand-alone varietal" |
| Foxwhelp | Mildly bitter; bittersharp | "Best use as blender" |
| Muscadet de Dieppe | Mildly bitter; bittersweet | "Very good single-varietal cider" |
| McIntosh | Sharp; dessert and culinary apple | "great for blending to enhance the bouquet" |
Source: [1]
How do I build a blend?
"A balanced cider is achieved by blending the right proportions" of aroma, flavour, acidity, bitterness, astringency and body. [1]
- Start from what you have. Many dessert apples are sharps or sweets. McIntosh and Jonagold tested as sharps; McIntosh "makes a good base for a sparkling cider". [1]
- Add tannin. Bittersweets or bittersharps give body and astringency; crabapples are usually bittersweet or bittersharp and "can be pressed and blended to enhance a cider". [1]
- Add aroma. Russets such as Ashmead's Kernel and Golden Russet are sharps but "also have unique aroma characteristics". [1]
- Or go single-varietal. A cider from one variety shows its character; see single-varietal. Kingston Black is a classic choice for English cider. [2]
Does ripeness matter?
Yes. PNW 621 calls for fully ripe fruit without rot, and describes "sweating": storing apples for up to a month after harvest so that more starch turns to sugar. [1] Harvest timing is covered in when is cider made. How apple choice shapes national styles is in English vs American cider, and the guide section on which apples are used for cider gives the short version.
Related answers: how to make cider at home · how many apples for a gallon
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- Guide: what is cider? · Glossary: cider apple
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Cider, perry, calvados and pommeau are alcoholic drinks. Enjoy responsibly and follow the legal drinking age where you live.
Questions
Can I make cider with eating apples?
Is Bramley good for cider?
PNW 621 lists Bramley's Seedling as a sharp, so it adds acidity; sharps are usually blended with lower-acid apples. [1]
What apples are used for Normandy cider?
The calvados interprofession describes four families of apples: sharp, bittersharp, sweet and bittersweet. [4]
Sources
- Hard Cider Production & Orchard Management in the Pacific Northwest (PNW 621) — Washington State University, Oregon State University and University of Idaho Extension
- 2025 BJCP Cider Style Guidelines: C1C English Cider — BJCP
- 2025 BJCP Cider Style Guidelines: C1A Common Cider — BJCP
- FAQ — Calvados Nouvelle Vogue (IDAC)