When it comes to cider making, it is indeed possible to use any type of apple to make cider. However, the quality and taste of the cider will vary depending on the apple variety used.
The main apple varieties used in cider making are known as bittersweets. These apples are specifically cultivated for cider production and are highly sought after for their unique characteristics. Bittersweet apples can range from being full bittersweet to mild bittersweet, with the former being generally too tannic or bitter to be used as a single variety cider.
Using a variety of apples in cider making is often preferred as it allows for a more balanced and complex flavor profile. Different apple varieties contribute different levels of sweetness, acidity, and tannins, which are crucial in creating a well-rounded cider.
Bittersweet apples, with their high tannin content, provide a rich and full-bodied flavor to ciders. They often have a distinctive bitter taste that adds depth and complexity to the final product. However, using them as a single variety cider can result in an overpowering bitterness, which is why they are usually blended with other apple varieties.
In addition to bittersweets, there are other apple varieties that are commonly used in cider making. These include bittersharps, sharps, and sweets. Bittersharps have a higher acidity and tannin content than bittersweets, balancing out the sweetness of the cider. Sharps, on the other hand, have high acidity but low tannins, providing a tart and crisp flavor. Sweets, as the name suggests, are high in sugar and contribute to the overall sweetness of the cider.
In my personal experience as a sommelier and brewer, I have found that the best ciders are often made from a blend of apple varieties. This allows for a harmonious balance of flavors, with each apple contributing its unique characteristics. Experimenting with different combinations of apples can be a fun and creative process, resulting in ciders that cater to different preferences and tastes.
It is worth noting that while any apple can technically be used in cider making, not all apples are suitable for producing high-quality cider. Some apple varieties, such as those commonly used for eating or cooking, may lack the necessary balance of sweetness, acidity, and tannins required for a well-rounded cider. Therefore, it is advisable to choose apple varieties specifically bred or selected for cider making to achieve the best results.
While any apple can be used to make cider, the quality and taste of the final product will vary depending on the apple variety used. Bittersweet apples, along with other varieties such as bittersharps, sharps, and sweets, are commonly used in cider making to achieve a balanced and complex flavor profile. Blending different apple varieties allows for a harmonious combination of sweetness, acidity, and tannins, resulting in high-quality ciders. However, it is important to select apple varieties specifically bred or selected for cider making to ensure the best possible outcome.