"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"--Page 4 of cover.

This new edition of the best-selling Craft Cider Making is fully revised and updated. Packed with essential advice and information, it gives step-by-step instruction for small scale cider making. It retains the best of traditional practice but also draws on modern understanding of orcharding and fermentation science. Written by an award-winning cider maker, it guides beginners into the rewarding world of cider making and helps those with more experience expand their skills to enjoy the craft more fully. Includes a guide to cider apples, as well as advice on growing and caring for them. Packed with essential advice and information and step-by-step instruction for small scale cider making.

Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey turn their expertise to the world of fermented beverages in the most comprehensive guide to home cidermaking available. With expert advice and clear, step-by-step instructions, The Big Book of Cidermaking equips readers with the skills they need to make the cider they want: sweet, dry, fruity, farmhouse-style, hopped, barrel-aged, or fortified. The Shockeys’ years of experience cultivating an orchard and their experiments in producing their own ciders have led them to a master formula for cidermaking success, whether starting with apples fresh from the tree or working with store-bought juice. They explore in-depth the different phases of fermentation and the entire spectrum of complex flavor and style possibilities, with cider recipes ranging from cornelian cherry to ginger, and styles including New England, Spanish, and late-season ciders. For those invested in making use of every part of the apple, there’s even a recipe for vinegar made from the skins and cores leftover after pressing. This thorough, thoughtful handbook is an empowering guide for every cidermaker, from the beginner seeking foundational techniques and tips to the intermediate cider crafter who wants to expand their skills.

Learn from expert cidermakes how to go from a bushel of crisp apples to your first batch of still cider, avoid common mistakes, and taste like a pro.

Easy to brew, easy to customize, and enormously delicious! Looking for a crisp, clean, and scrumptious alternative to beer? On a gluten-free diet or allergic to the grains used in brewing beer? Want to experience the pride that comes when your friends crack open one of your bottles and exclaim, "You made this?" Then welcome to the world of hard cider. Suddenly it's everywhere--it's on the menu in pubs and restaurants, and there's a dizzying array of ciders available in stores. And some cider lovers, just like craft beer drinkers, are looking for ways to create their own brew. The Everything Hard Cider Book takes you step by step into the fermentation and bottling process, with tips on finding the proper equipment, sourcing ingredients, varying flavors, and creating unique packaging. You'll also find advice on advanced techniques, like evaluating the finished product, varying recipes for your own taste, and even growing fruit for cider. And with thirty-five essential and adaptable recipes for apple and other fruit ciders, you'll find everything you need to make your own distinctive and delicious beverages.

Discover the pleasures of making and drinking cider. From choosing the right apples through reaping the liquid rewards of a successful pressing, this classic guide has you covered. With detailed drawings of cider-making equipment, methods, and set-up, even a novice juicer will enjoy sweet and spicy gallons in no time. Annie Proulx and Lew Nichols provide insightful, time-tested advice enlivened by a smattering of historical anecdotes. Whether you like your cider sweet or hard, you’re sure to find a recipe that satisfies.

In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid growth. Tasting and quality control is a core aspect of successful cider making and it is essential for industry and researchers to characterize cider using standard procedures. This book is a research-based text for understanding both the theory and practice of effectively evaluating the sensory properties of cider.

Small cider production is becoming a booming business as apple cider in all its varieties experiences seen a surge of popularity. Across North America, drinkers are enjoying imported ciders such as Magners, Bulmers and Strongbow, alonside national ciders such as Woodchuck and Original Sin. With this popularity also comes a rise in home cider making. Craft Cider Making explores all of these aspects of cider making, and much more, in a highly illustrated format. This book takes readers through the history and practicalities of cider making, and introduces the concepts and techniques of craft cider production. It looks at the different styles of cider, and the effect of fruit variety, climate and orchard location on the finished drink. Each step in the process of production is addressed and explained, including terroir, cider apples, scratting, pressing, measuring and adjusting, yeasts, fermentation, clarity, sweetening cider, and recipe/process experimentation. The book concludes with a suggested method for the home cider maker. This is the perfect introduction for anyone considering cider making, and a fascinating explanation of the history and process of real cider production for anyone who enjoys this complex and varied beverage on any level.

"The best wine book I read this year was not about wine. It was about cider"--Eric Asimov, New York Times, on Uncultivated Today, food is being reconsidered. It’s a front-and-center topic in everything from politics to art, from science to economics. We know now that leaving food to government and industry specialists was one of the twentieth century’s greatest mistakes. The question is where do we go from here. Author Andy Brennan describes uncultivation as a process: It involves exploring the wild; recognizing that much of nature is omitted from our conventional ways of seeing and doing things (our cultivations); and realizing the advantages to embracing what we’ve somehow forgotten or ignored. For most of us this process can be difficult, like swimming against the strong current of our modern culture. The hero of this book is the wild apple. Uncultivated follows Brennan’s twenty-four-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of cider making, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist’s agenda. Apples rank among the most manipulated crops in the world, because not only do farmers want perfect fruit, they also assume the health of the tree depends on human intervention. Yet wild trees live all around us, and left to their own devices, they achieve different forms of success that modernity fails to apprehend. Andy Brennan learned of the health and taste advantages of such trees, and by emulating nature in his orchard (and in his cider) he has also enjoyed environmental and financial benefits. None of this would be possible by following today’s prevailing winds of apple cultivation. In all fields, our cultural perspective is limited by a parallel proclivity. It’s not just agriculture: we all must fight tendencies toward specialization, efficiency, linear thought, and predetermined growth. We have cultivated those tendencies at the exclusion of nature’s full range. If Uncultivated is about faith in nature, and the power it has to deliver us from our own mistakes, then wild apple trees have already shown us the way.

A fresh, appealing guide to brewing hard cider that makes everything from sourcing fruits and juices to bottling the finished cider accessible and fun. Homebrew guru Emma Christensen presents accessible hard cider recipes with modern flavor profiles that make for perfect refreshments across the seasons. This lushly photographed cookbook features recipes for basic ciders, traditional ciders from around the world, cider cousins like perry, and innovative ideas that take ciders to the next level with beer-brewing techniques and alternative fruits. With Christensen's simple, friendly tone and 1-gallon and 5-gallon options, this book's fresh and fizzy recipes prove that cider-brewing is truly the easiest homebrewing project--much easier than brewing beer--with delicious, fruit-forward results! So whether you're a home cook trying your hand at a batch of simple Supermarket Cider or homemade Apple Cider Vinegar, a city dweller fresh from a day of apple picking in the countryside, or a homebrewer ready to move on to the next brewing frontier with Bourbon Barrel-Aged Cider and Spiced Apple Shrub, Modern Cider is your guide.