Mild, low acid apple with neutral flavor. Best suited for processing and long storage. In cider, functions as a base apple—providing fermentable volume while allowing higher-acid or tannic varieties to define the final profile.

Classic bittersweet cider apple with high tannin and good sugar. Limited fresh use. In cider, serves as a backbone variety, contributing body, structure, and traditional English character.

Balanced sweet-tart apple ideal for fresh eating and light processing. In cider, contributes clean sugars and a bright, approachable profile but benefits from blending with tannic varieties.

Tannic apple primarily suited for cider use. In cider, acts as a structure builder—adding grip, dryness, and complexity in blends.

High acid, high sugar apple excellent for fresh eating, baking, and storage. In cider, provides outstanding balance—bringing both fermentable sugar and bright acidity for a lively finish.

Very sweet, aromatic apple suited for fresh niche markets and drying. In cider, highly valued for sugar content, contributing elevated alcohol potential and rich, honeyed notes.

Tart apple best for baking and processing. In cider, functions as an acid contributor—helping balance sweeter or tannic blends.

Firm apple used for baking and sauce. In cider, provides mild acidity and structure, typically as a supporting component.

Complex heirloom apple suitable for fresh eating and baking. In cider, contributes aromatic complexity and balanced acid, enhancing higher-end blends.

Premium baking apple with strong flavor and crisp texture. In cider, adds bright acidity and classic apple aromatics, useful in both blends and varietals.

Bittersharp apple primarily for cider production. In cider, delivers both tannin and acid—adding depth, structure, and aging potential.

Mild apple used in baking and processing. In cider, serves as a neutral base component, similar to Ben Davis but with slightly more body.

Small, high-sugar, high-acid apple not suited for fresh markets. In cider, extremely valuable as a blending enhancer—boosting both sugar and acidity in small quantities.

Traditional bittersweet cider apple. Limited fresh use. In cider, provides smooth tannins and rich body, often used as a primary base in classic blends.