What are cider apples?
Cider apples are varieties grown for cider rather than for eating fresh: they are chosen for tannin, acidity and sugar that balance in a fermented drink. Bittersweet and bittersharp (high tannin, high acid) types are classic in England and France. Culinary apples also work, especially in Common Cider, though tannic fruit adds structure dessert apples lack.
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Key facts
- Purpose-grown. Selected for tannin, acid and sugar, not dessert crunch. [1]
- Common Cider. BJCP: made primarily from culinary (table) apples. [2]
- Classes. Bittersweet and sharp classes dominate many English and French orchards. [1]
Can you eat cider apples?
You can eat many cider apples, but bittersweet fruit often tastes astringent or bitter raw because of tannin. They are still apples, not a different species — just bred for the fermenter. Dual-purpose and culinary fruit used in Common Cider is easier to snack on. Most cider apples are pressed rather than eaten out of hand. Buy fruit via where to buy cider apples.
Can you make cider from any apples?
Culinary and dessert apples ferment into Common Cider; [2] crab apples are a tannin tool of their own — see can you make cider from crab apples. Blends of sharp, sweet and bitter fruit usually taste more balanced than one supermarket cultivar alone. Guide: what is cider — which apples. Named varieties: best apples for cider.
How do cider apples differ from dessert apples?
Higher tannin and often less pleasant raw flavour. English traditional orchards often sort fruit into sweet, sharp, bittersweet and bittersharp classes by tannin and acidity — bittersweet and bittersharp bring structure dessert apples lack. Glossary: bittersweet. English cider styles expect more tannin and structure than dessert fruit alone. [1]
Related answers: best apples for cider
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