The new cider maker's handbook a comprehensive guide for craft producers
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 th...
| Main Author: | Jolicoeur, Claude, 1954- |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
White River Junction, Vermont :
Chelsea Green Publishing,
2013.
|
| Subjects: |
Table of Contents:
- The basics of cider making. Material and supplies
- The raw material: Apple juice
- Cider preparation
- Growing apples for cider. The cider orchard
- The cultural practices
- An extensive cider orchard example
- Planning the cider orchard
- A commercial orchard example: Poverty Lane Orchards
- The varietal selection
- Cider-apple classification
- Recommended varieties by region
- Directory of apple varieties
- Juice extraction. Apple mills
- Main characteristics of mills
- Making a grater mill
- Apple presses
- Main characteristics of presses
- Designing and building a press
- Strength of the press frame
- Screw mechanics
- The apple juice or must. The sugars
- Generalities on sugars
- The hydrometer
- The amount of sugar in apple juice
- The acids
- Total or titratable acidity
- Measurement of total acidity by titration
- The acidity and the pH
- The tannins or phenolic substances
- The nitrogenous substances
- The pectic substances
- Fermentation and beyond. Blending
- The fermentation process
- The sulfite
- The yeast and yeast nutrients
- The monitoring and control of the fermentation
- The malolactic fermentation
- The alcohol
- 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.