Categories of Cider Apples are based on the percentage of tannin and malic acid present in the juice. Tannins are produced from the stem and seeds as well as the skin giving the cider a more enhancing flavor. Malic acid presents a pleasingly sour taste to the juice.
Bitter Sweet: high tannin levels above .2% with acid levels less than .45%
Bitter Sharp: high tannin levels above .2% with high acid of more than .45%
Sharp: lower tannin levels less than .2% and acid levels above .45%
Sweet: lower tannin levels less than .2% and acid levels less than .45%
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