Apples to cider How to make cider at home

April White

Book - 2015

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Beverly, Massachusetts : Quarry Books 2015.
Main Author
April White (author)
Other Authors
Stephen M. Wood (author)
Physical Description
151 pages : color illustrations ; 26 cm
Includes bibliographical references and index.
  • What is cider?
  • Tasting cider
  • Starting with apples
  • Your cider room
  • Your first batch of cider
  • Your second batch of cider
  • Your third batch of cider and beyond.
Review by Booklist Review

Americans have only recently learned to appreciate hard cider. Their British cousins have long relished hard cider's gentle effervescence, bright fruit flavor, and subtle kick from careful fermentation. Now that Americans have taken to heart commercially bottled ciders, serious aficionados can try their hand at making cider at home, a process actually simpler than either home wine making or beer brewing. New Hampshire orchardist Wood outlines just how to transform fresh apple juice into cider: the equipment required, the techniques to master, and the principles of tasting. Although any apple can produce drinkable cider, some varieties, often those less good for eating, can produce the most remarkable ciders. The authors detail how to set up tasting sessions to compare different ciders. They also offer instructions for making French cidre and ice cider, the apple version of ice wine. Savvy adepts can even turn cider into elegant apple champagne.--Knoblauch, Mark Copyright 2015 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Library Journal Review

In recent years, craft ciders have been finding space on the shelves of wine and beer shops across America, a trend sure to inspire home brewers. White (Philadelphia Chef's Table) and Farnum Hill Cider proprietor Wood have created a guide to making hard cider for beginners. The authors begin with information about the roots of hard cider in America, giving the history and styles of cider (traditional English, French methode champenoise, etc.). Next the coauthors address the prep required before you even have the juice, focusing on equipment, types of apples to use, and how to set up the fermentation space, as well as information about the very important skill of tasting. In addition to step-by-step directions for the actual cider making, they suggest ways each new batch can be used to evaluate and further improve ciders. VERDICT This book is a fine introduction to the basics of hard cider and will surely pique the interest of home brewers looking to stretch beyond beer and wine.-Ginny Wolter, Toledo-Lucas Cty. P.L. (c) Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.