This book will appeal to 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.
#THE READY MAKER HANDBOOK HOW TO#
The New Cider Maker’s Handbook is divided into five parts containing: An accessible overview of the cider making process for beginners Recommendations 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.
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. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. Fortunately, The New Cider Maker’s Handbook is here to help. To make the very best cider-whether for yourself, your family, and friends or for market-you first need a deep understanding of the processes involved, and the art and science behind them. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers. But as they develop their skills and confidence, the more in-depth and technical parts of the book will serve as aninvaluable reference that will be consulted again and again"-Īll around the world, the public’s taste for fermented cider has been growing more rapidly than at any time in the past 150 years. Novices will appreciate the overview of the cider-making process that's presented in Part I. From deep, comprehensive information on all aspects of fermentation to advice on the best apples to grow or source for cider to instructions on how to build your own grater mill or cider press, the author's experience and enthusiasm shine through. His book combines the best of traditional knowledge and techniques with the best modern practices to provide today's enthusiasts all they need to produce high-quality ciders. Author Claude Jolicoeur is a well-known and award-winning amateur cider maker with an inquiring, scientific mind. Fortunately, The New Cider Maker's Handbook is here to help. To make the very best cider-whether for yourself, your family and friends, or for market-you first need a deep understanding of the processes involved, and the art and science behind them. And with the growing interest in locally grown and artisan foods, many new cideries are springing up all over North America-often started up by passionate amateurs who want to take their craft cider to the next level as small-scale craft producers. At its best, cider is a pure, healthy beverage that reflects both the skill of the cider maker and the quality of the fruit that's used to make it. "All around the world, the public's taste for fermented cider has been growing more rapidly than at any time in the past 150 years.
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