Making Craft Cider A Ciderist’s Guide

by McKie, Simon

• ISBN13: 9780747808176
• ISBN10: 0747808171
• Format: Paperback
• Copyright: 2011-04-19
• Publisher: Shire Publications

Summary

Small cider production is big business. Cider has recently seen a surge of popularity, and this has been a boon not only to the large industrial makers, but also to small producers and home cider makers who value taste and complexity. This book takes us through the history and practicalities, and introduces the concepts and techniques of craft cider production. It looks at the different styles of cider, and the effect of fruit variety, climate and orchard location on the finished drink. Each step in the process of production is dealt with separately and explained, and the book concludes with a suggested method for the home cider maker. This is the perfect introduction for anyone considering cider making, and a fascinating explanation of the history and process of real cider production for anyone who just enjoys drinking it.

Author Biography

Simon Msupc/supKie first started making cider thirty years ago and, after moving to the West Country, developed a keen interest in the West Country tradition of craft cidermaking. In this book, he shares his enthusiasm for, and experience of, making craft cider in all its variety and complexity.

Table of Contents

Cidermaking - Traditional and Scientific	p. 6
The revival of craft cidermaking
Geographical areas and styles
A little history
Comparative tasting
Experimentation and recording
An essentially simple process
Apple Selection and Harvesting	p. 19
Propagation
The key qualities
Estimating volume
Harvesting
Storing before pressing
From Apples to Must	p. 34
Cleaning and sterilising equipment
Washing the apples
Removing diseased, rotten or damaged apples
Scratting and milling
Pressing
Storage during fermentation and maturation
Measurement, Blending and Additions	p. 47
Measuring
Adjusting for potential alcohol
Other additions to the must: yeast
Other additions to the must: nutrients
Other additions to the must: pectolytic enzymes
From Fermentation to Tasting	p. 62
Fermentation
The progress of fermentation
Obtaining clarity
Maturation
Malolactic fermentation
Dispensation
Tasting
Sweet and Sparkling Cider and Cider Brandy	p. 71
Sweet cider
Conditioned cider
Sparkling sweet cider
Cider brandy
Competitions, Wassails, Fêtes, Raffles and Sales	p. 82
Competitions
Wassails
Fetes and raffles
Appendices	p. 88
Glossary
Troubleshooting
Equipment
Tasting methodology
Further reading
Additional information
Index	p. 110
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