Collection: UK Cider Scions

Sales closed on 5th March.

A few single varieties provide the right balance of sugars, acidity, and tannins. Nevertheless, it is true that the results can also depend on the ripeness of the fruit, the pressing and the fermentation.  Instead without over simplifying the matter, good results can also come from blending apples with different qualities. The general idea is –

A Base made from sweet apples and bittersweet apples to build roundness and body.

A Structure using a measured proportion of bitter apples for tannic structure and length. 

Freshness by adding a touch of tart to tenderise and enhance the flavour.

Acidic and bitter varieties are then used to adjust the balance.

A good blend often comes from a delicate balance: too much sweetness results in a flabby cider, too many tannins in a harsh cider, and too much acidity can create a harsh profile. The blending process therefore aims for harmony, depending on the desired style (sweet, dry, farmhouse, more or less tannic, more or less fruity).

Please refer to the Cider Classification list in the drop down menu. This is a unique compilation (gathered from a variety of sources) of the Specific Gravity - Malic Acid - Tannin properties of a range of cider varieties from the UK and the continent.  It will help you design and plan balance in your cider blend or give you hope for a single variety work of art.