When it comes to cider making, the choice of apples plays a crucial role in determining the quality of the final product. While it is true that any apple can technically be used to make cider, the taste and characteristics of the resulting cider can vary significantly depending on the apple variety used.
The main apple varieties used in cider making are bittersweets. These apples are specifically cultivated for cider production and are known for their complex flavors and high tannin content. Bittersweet apples can range from full-bodied and strongly tannic to milder in flavor and tannin levels. However, a full-bodied bittersweet apple is generally too bitter to be used as a single variety cider. Therefore, cider makers often blend different apple varieties to achieve a balanced and enjoyable cider.
In addition to bittersweets, cider makers also use other apple varieties such as bittersharps, sharps, and sweets. Bittersharps are similar to bittersweets but have higher acidity levels, providing a good balance to the tannins. Sharps, as the name suggests, are high in acidity and add a refreshing tartness to the cider. Sweets are apples that are high in sugar content, which contributes to the sweetness of the cider.
The choice of apple varieties also depends on the desired style of cider. For example, if a cider maker wants to produce a traditional English-style cider, they would typically use a blend of bittersweets and bittersharps to achieve the desired balance of tannins and acidity. On the other hand, a cider maker aiming for a sweeter and fruitier cider might incorporate more sweet apple varieties into the blend.
It is important to note that not all apples are suitable for cider making. Apples that are commonly used for eating, such as Granny Smith or Red Delicious, do not have the necessary qualities to produce a well-balanced and flavorful cider. These apples lack the desired tannins, acidity, and sugar levels required for cider production.
Personal experience: As a sommelier and brewer, I have had the opportunity to work with a variety of apple varieties in cider making. One memorable experience was when I experimented with using a single variety of bittersweet apple for a cider. The resulting cider had a strong and almost astringent bitterness that was overpowering and not enjoyable to drink. It highlighted the importance of blending different apple varieties to achieve a harmonious and well-rounded cider.
While technically any apple can be used to make cider, the quality and taste of the cider will vary significantly depending on the apple variety chosen. Bittersweets, bittersharps, sharps, and sweets are the main apple varieties used in cider making, each contributing unique characteristics to the final product. Cider makers carefully select and blend these apple varieties to create ciders that are balanced, flavorful, and enjoyable to drink.