Common Eating Apple varieties are those that are found in large numbers throughout US orchards and sold as fresh fruit in stores. A majority of our ciders are made from these apple types. Cider Apple varieties are grown specifically for cider making. Sometimes called “spitters”, they are often bitter and not ideal for eating as fresh fruit. Some of our ciders incorporate these apple types. Champagne yeast is used for most of our cider portfolio. While the exact strain is our little secret, we can tell you it is used because it best retains the fresh fruit character of the apple.