Glossary · Fruit
Sweet
Definition
In the Long Ashton classification, a cider apple low in both acid and tannin. Sweet fruit contributes sugar, alcohol and volume but little structure, and makes a bland cider on its own.
- Subject
- Fruit
In more detail
The word is a source of confusion because it describes the fruit’s acid and tannin, not its sugar content — a sharp apple can contain more sugar than a sweet one — and because the same word describes the sweetness of a finished cider. The two senses are unrelated: a dry cider can be made entirely from sweet apples.
Related terms
Terms that belong to the same part of the subject, or that this one is routinely confused with.
Fruit
Bittersweet
In the Long Ashton classification, a cider apple low in acid — conventionally below about 0.45 per cent — and high in tannin, above about 0.2 per cent. Bittersweets form the structural base of West Country cider.
Fruit
Bittersharp
In the Long Ashton classification, a cider apple high in both acid and tannin — conventionally above about 0.45 per cent acid and 0.2 per cent tannin. The smallest of the four classes and the most self-sufficient.
Fruit
Sharp
In the Long Ashton classification, a cider apple high in acid and low in tannin. Sharps supply freshness and lower the pH of a blend into a range where spoilage organisms are less comfortable.
Cider
Sweet cider
In Britain and Europe, a cider at the sweet end of the sweetness scale, with enough residual or added sugar to taste distinctly sweet. In North America, the same phrase means fresh unfermented apple juice, usually unfiltered.
Cider
Dry
A cider or perry with little or no residual sugar, in which fermentation has taken the sugars essentially to completion.
Where to go next
- Cider glossary — The whole vocabulary, by subject and A–Z.
- Comparisons — Terms that are only really clear when set against the thing they are not.
- Search — Finds terms by their aliases and by their spellings in other languages.
Sources
What this page rests on. Where a source is marked as registered rather than read, CiderHQ is recording that the body is authoritative on the subject without claiming to have worked through the document itself. See our evidence policy for what each state means.
Long Ashton Research Station cider fruit analyses
National Fruit and Cider Institute / University of Bristol · research institute · registered as competent for this subject · covers 1903–2003
The foundational body of cider-fruit science in English. Long Ashton produced the acid-and-tannin classification that divides cider apples into sweet, sharp, bittersweet and bittersharp, and analysed hundreds of cultivars grown at its Somerset site. Its figures are historic measurements of specific fruit at a specific place, not universal constants — a distinction CiderHQ preserves in every measurement record that cites it.
A Somerset Pomona: The Cider Apples of Somerset
Liz Copas, The Dovecote Press, 2001. ISBN 9781874336877 · reference work · bibliographic record verified, not opened 2026-08-25
Bibliographic record verified on 2026-08-25 against Open Library: Liz Copas, The Dovecote Press, 2001, ISBN 9781874336877. The author was Long Ashton’s cider pomologist, which is why this work is registered for Somerset cultivar identity at all — it is the nearest thing to a successor to the station’s own descriptions. No copy was opened. Not digitised in any open collection.