The New Cider Maker's Handbook
The cider business growing so strongly at this time that there are not enough apple trees to be claimed. Many small cider makers are taking the leap to commercially issued products and growing the catalogue of artisanal North American cider offerings.
In order to make the best ciders, you need to know both process and science. This is where this book comes in handy. The New Cider Maker’s Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today’s cider makers with all the tools they need to produce high-quality ciders.
The New Cider Maker’s Handbook is divided into five parts containing:
* A basic overview of the cider making process for beginners
* Tips for selecting and growing cider-appropriate apples
* Information on juice-extraction equipment and directions on how to build your own grater mill and cider press
* A discussion of the most important components of apple juice and how these may influence the quality of the cider
* An examination of the fermentation process and a description of methods used to produce either dry or naturally sweet cider, still or sparkling cider, and even ice cider.
This book is a must-have for both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making.