From explaining the tools and techniques required for producing cider for the first time to building a cider meal for crushing apples, Annie Proulx and Lew Nichols provide guidance to both beginning and advanced cider makers.
Tips and tricks abound in the authoritative handbook on cider production:
- Apple Choice based on acid content
- Recipe formulation, including ratios of apple varieties
- Blending fermented ciders
- Cider Vinegar production
- Yeast Choice
- Apple growing and orchard management
- Cooking with cider
In all the authors cover the range with great detail and knowledge, presenting the prospective cider maker with a complete treatise on the art and craft of producing the classic folk beverage of New England, Canada, Great Britain and France.