Log in to add to your wishlist!
This helpful guide will become an indispensable tool as you learn to make your own cider.
Introduction
1. Cidermaking: What You Need and How to Do It2. Making Different Cider Varieties3. Apples for Cider4. The home Cider Orchard5. Beyond Cider: Vinegars Brandy Tasting and Cooking6. Cider and The Law
Appendix: Making Your Own EquipmentIndex
Excerpt from Chapter 1Hundreds of variables affect cidermaking -- the acidity of the juice the weather the varieties of apples used the bacteria in and around the juice and the conditions for their growth the size of the cidermaking operation itself and the nature of the equipment the use of sweeteners or chemical additives different procedures in the making proscribed by law or custom and finally the regional tastes and preferences of the cider drinkers. Yet all cider goes through three simple stages. In autumn the ripe fruit is crushed; then the juice is pressed out. The juice may be fermented for weeks or months but usually buy late winter the finished cider is bottled.
This site tracks visits anonymously using cookies. Close this dialog to confirm you are happy with that, or learn more in our privacy policy.