The Big Book of Cidermaking: Expert Techniques for Fermenting and Flavoring Your Favorite Hard Cider

Bestselling authors and acclaimed fermentation professors Christopher Shockey and Kirsten K. Shockey turn their expertise to the world of fermented beverages in the most comprehensive guide to home cider making available. With expert advice and clear, step-by-step instructions, The Big Book of Cidermaking gives readers the skills they need to make the cider they want: sweet, dry, fruity, farmhouse-style, hoppy, barrel-aged, or fortified. The Shockeys' years of experience growing an orchard and their experiences producing their own ciders have led them to a master formula for cidermaking success, whether starting with fresh-from-the-tree apples or working with store-bought juice. They thoroughly explore the various fermentation phases and the full 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 utilizing every part of the apple, there's even a vinegar recipe made from the skins and pits left over after pressing. This comprehensive and thoughtful handbook is a stimulating guide for every cider maker, from the beginner looking for basic techniques and tips to the intermediate cider maker looking to expand their skills.