(Low to High Tannins) – (Very-High Acids) – (Mostly Aromatic) – (High Sugar) – (Often Astringent)

Red flesh crabs and apples are great for increasing acidity to get a 'sprighty-freshness' without relying on malic acid powder. Also by only having to add small amounts of this juice to increase acidity, over-blending and overpowering tannin structure of bittersweet ciders is not a problem. Easily adds aromatics also. If used as a base, it generally needs significant amount of low acid apples like pure sweets or bittersweets to reduce its excessive acidity. These apples with their high acidity and aromatics often make excellent dessert ciders and ice ciders by themselves, and the red juice can add color to ciders.