Big Book of Cidermaking, The: Expert Techniques for Fermenting and Flavoring Your Favorite Hard Cider 
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 The best-selling authors 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. 
 
 
 
 



        

            
            

                
Publisher
                
Storey Publishing
            
            
            

                
Dimensions
                
20.07 x 2.29 x 22.61 cm
            
            
            

                
Language
                
English
            
            
            

                
Print length
                
336 pages
            
            
            

                
Book Type
                
Paperback, Illustrated
            
            
            

                
ISBN-10
                
1635861136
            
            
            

                
ISBN-13
                
978-1635861136
            
            
            

                
Publication date
                
5 Oct. 2020
            
            
        
         




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