Common ciders range in alcohol from 4-8% and typically feature dominant apple aromas and flavors. Most are not dry, but also not cloying, with a sweet, medium body and acidity. This style is what the majority of consumers associate with hard cider. The descriptor 'common' is in reference to the types of apples used to produce these ciders, rather than in reference to its quality of ready availability. Common ciders are produced from culinary table apples, typically including varietals such as Golden Delicious, Jonathan and Macintosh to name a few.