(Low to No Tannins) – (Low to Insignificant Acids) – (Some Aromatic) – (Variable Sugar)

Pure sweet apples are great for reducing overly tart and/or excessively tannic ciders. But if used as a single varietal cider it will have an insipid flat flavor, so almost always needs addition of acidic apples to get that fresh sprighty flavor. Add bittersweet apples for more body and rich lingering flavors. Adding bittersharp apples can address both deficiencies at the same time.