Apple Classification Tables for Cider


A pure article of cider, skillfully made from select fruit in perfect condition, should have perfect limpidity and brightness, even to sparkling in the glass; it may vary in color from a delicate straw to a rich amber color, more or less deep, but should never be a bright red, nor, indeed, show much of a roseate tinge.

It should be fragrant, so that when a bottle is freshly opened and poured into glasses an agreeable, fruity perfume will arise and diffuse itself through the apartment, “with a benison on the giver.” It should be tart, like Rhine wine, and by no means sharp or harsh. It should have a pleasant fruity flavor, with aromatic and vinous blending, as if the fruit had been packed in flowers and spices. It should have a mild pungency, and grateful to the stomach, the glow diffusing itself gradually and agreeably throughout the whole system, and communicating itself to the spirits. It should have a light body or substance about like milk, with the same softness and smoothness, and it should leave in the mouth an abiding agreeable flavor of some considerable duration, as of rare fruits and flowers.”

J. M. Trowbridge, The Cider Maker’s Hand Book1917 


English Classification (also used in this web-site)

(g/L of malic acid)
(g/L of tannic acid)
Sharp> 4.5< 2
Bittersharp> 4.5> 2
Bittersweet< 4.5> 2
Sweet< 4.5< 2

Source: The New Cider Maker’s Handbook