| Description |
ix, 337 pages : illustrations (some color) ; 27 cm |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Part I. The Basics of Cider Making -- 1. Material and Supplies -- 2. The Raw Material : Apple Juice -- 3. Cider Preparation -- Part II. Growing Apples for Cider -- 4. The Cider Orchard -- The Cultural Practices -- An Extensive Cider Orchard Example -- Planning the Cider Orchard -- A Commercial Orchard Example : Poverty Lane Orchards -- 5. The Varietal Selection -- Cider-Apple Classification -- Recommended Varieties by Region -- Directory of Apple Varieties -- Part III. Juice Extraction -- 6. Apple Mills -- Main Characteristics of Mills -- Making a Grater Mill -- 7. Apple Presses -- Main Characteristics of Presses -- Designing and Building a Press -- Strength of the Press Frame -- Screw Mechanics -- Part IV. The Apple Juice or Must -- 8. The Sugars -- Generalities on Sugars -- The Hydrometer -- The Amount of Sugar in Apple Juice -- 9. The Acids -- Total or Titratable Acidity -- Measurement of Total Acidity by Titration -- The Acidity and the pH -- 10. The Tannins or Phenolic Substances -- 11. The Nitrogenous Substances -- 12. The Pectic Substances -- Part V. Fermentation and Beyond -- 13. Blending -- 14. The Fermentation Process -- The Sulfite -- The Yeast and Yeast Nutrients -- The Monitoring and Control of the Fermentation -- The Malolactic Fermentation -- The Alcohol -- 15. Cider Diversity -- Sweetness in Cider -- Bubbles in the Cider -- Ice Cider -- Cider Troubles and How to Avoid Them -- Appendix 1: Units and Measures -- Appendix 2: Companion Materials. |
| Summary |
"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. 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. 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. 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. Fortunately, The New Cider Maker's Handbook is here to help. Author Claude Jolicoeur is a well-known and award-winning amateur cider maker with an inquiring, scientific mind. 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. 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. Novices will appreciate the overview of the cider-making process that's presented in Part I. But as they develop their skills and confidence, the more in-depth and technical parts of the book will serve as an invaluable reference that will be consulted again and again"-- Provided by publisher. |
| Subject |
Cider -- Handbooks, manuals, etc.
|
| Genre |
Cookbooks.
|
| ISBN |
9781603584746 (ebook) |
|
9781603584739 (hardback) |
|
1603584730 (hardback) |
|
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