Categories

Question 1

What are the 4 categories of Cider Apples

Answer 1

Sweets, Sharps, Bittersharps and Bittersweet

Question 2

Define Sweets

Answer 2

Low in acid and tannin; sweet and even keeled. Used to blend into ciders with stronger varieties to balance out extreme acidity and tannin or for a juicy base. Acid less than 4.5 g/L, Tannin less than 2 g/L
Ex: US Gala, Red Delicious, Fuji, Jonathan, Golden Delicious, Jonagold

Question 3

Define Sharps

Answer 3

High in acidity, sharp and fierce in flavor. Acid over 4.5 g/L, Tannin less than 2 g/L.
Ex. US - Black Twig, Gold Rush, Golden Russet, Harrison, Honeycrisp, McIntosh, Newtown Pippin, Northern Spy, Roxbury Russet, Wickson, Winesap
UK - Tom Putt, Brown’s Apple, Ashmead’s Kernel
Other- Gravenstein (Netherlands, possibly Italy)
Granny Smith (Australia)

Question 4

Define Bittersweets

Answer 4

Low in acid, high in tannin. Tannin offer astringency/dryness. Classically used category for English cider. Acid less than 4.5 g/L, Tannin over 2 g/L.
Ex: UK -Yarlington Mill, Dabinett, Bulmers Norman

Question 5

Define Bittersharp

Answer 5

High in acid and tannin with traits similar to black tea or lemons & often used blended with bittersweets. Revered for their intensity. Acid over 4.5 g/L, Tannin over 2 g/L.
Ex: US - Hewe’s Virginia Crab; UK - Kingston Black, Porter’s Perfection, Foxwhelp (not to be confused with Geneva Foxwhelp), Stoke Red

Question 6

Tannic Pear Varieties

Answer 6

Barland, Butt, Hendre Huffcap, Gin, Brandy, Blakeney Red, Thorn, Moorcroft

Question 7

Culinary Pear Varieties

Answer 7

: Bartlett, Bosc, Comice, D’anjou, Seckel

Question 8

Red Fleshed Apple Varieties

Answer 8

Niedzwetzkyana, Geneva Crab, Redfield, Hidden

Rose