(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.