(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.