Sharp Cider Apples
Sharps are apples with plenty of acid and not much tannin. They're what gives a hard cider its brightness and keeps it from tasting flat. Most good cider is a blend, and sharps usually make up a big part of it.
More about sharp cider apples
A lot of these are dual-purpose, great fresh and great in the press. Golden Russet and Roxbury Russet are old American cider russets with high sugar to go with the acid. Ashmead's Kernel, Ribston Pippin, Newtown Pippin and Cox Orange Pippin are English and early American classics.
For cold sites, Wealthy is hardy to zone 2, Gravenstein to zone 2b, and Fred's Mac and Martha applecrab take zone 3. Northern Spy, Belle de Boskoop, Hidden Rose and Pink Pearl are worth a spot too.
Blend sharps with bittersharps or a crab for tannin and body. Our best apples for hard cider and the full hard cider list cover the rest.
Questions we get
What is a sharp cider apple?
An apple high in acid and low in tannin. Sharps bring brightness and acidity to a cider blend.
What's the hardiest sharp cider apple?
Wealthy, hardy to zone 2. Gravenstein is rated to zone 2b, and Golden Russet, Fred's Mac and Martha applecrab take zone 3.
Can I make cider from just sharp apples?
You can, but it'll be thin and tart. Most people blend in some bittersharps, bittersweets or crabs for tannin and body.
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