Cider Blend Calculator

Design balanced cider blends from sweet, sharp, bittersweet, and bittersharp apple varieties. Get volume breakdowns, expected gravity, and flavor profile.

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How It Works

Traditional English cider blending uses four apple categories: Sweet (high sugar, low acid, low tannin — like Fuji or Golden Delicious), Sharp (low sugar, high acid — like Granny Smith), Bittersweet (high sugar, low acid, high tannin — like Dabinett or Yarlington Mill), and Bittersharp (low sugar, high acid, high tannin — like Kingston Black). A classic English blend is 40% sweet, 20% sharp, 30% bittersweet, 10% bittersharp. American ciders often use more dessert apples (sweet/sharp) since true cider varieties are less available. Adding 5-10% crabapples can substitute for bittersweet varieties.