The New Cider Maker's Handbook

Synopsis

"I've caught the cider bug, and I've caught it bad. You too? Then seek out this book without delay. The New Cider Maker's Handbook is like having all your birthdays come at once for hard cider geeks like us. From the choosing the right apples and building your own cider press to measuring cider's alcohol content and adjusting the final sweetness, it's all right here."-The Kitchn

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. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers.

To make the very best cider-whether for yourself, your family, and friends or for market-you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker's Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today's cider makers with all the tools they need to produce high-quality ciders.

The New Cider Maker's Handbook is divided into five parts containing:

• An accessible overview of the cider making process for beginners;
• Recommendations for selecting and growing cider-appropriate apples;
• Information on juice-extraction equipment and directions on how to build your own grater mill and cider press;
• A discussion of the most important components of apple juice and how these may influence the quality of the cider;
• An examination of the fermentation process and a description of methods used to produce either dry or naturally sweet cider, still or sparkling cider, and even ice cider.

 

This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making.

A mechanical engineer by profession, Claude Jolicoeur first developed his passion for apples and cider after acquiring a piece of land on which there were four rows of old abandoned apple trees. He started making cider in 1988 using a "no-compromise" approach, stubbornly searching for the highest possible quality. Since then, his ciders have earned many awards and medals at competitions, including a Best of Show at the prestigious Great Lakes International Cider and Perry Competition (GLINTCAP).

Claude actively participates in discussions on forums like the Cider Digest, and is regularly invited as a guest speaker to events such as the annual Cider Days festival in western Massachusetts. He lives in Quebec City.

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Summary

Chapter 1: Introduction
The first chapter of “The New Cider Maker’s Handbook” serves as an overview of the book, discussing the history of cider making, the different types of apples used, and the evolution of cider making in recent years. The authors, Claude Jolicoeur and Steve Wood, emphasize their goal of providing a comprehensive guide for both novice and experienced cider makers.

Chapter 2: The Cider Making Process
This chapter delves into the step-by-step process of making cider, from harvesting and pressing apples to fermentation, aging, and bottling. The authors stress the importance of using quality apples and proper equipment in order to achieve the best results.

For example, the authors share a personal experience of using unripened apples in a batch of cider, resulting in a tart and unbalanced flavor. This shows the importance of using ripe and quality apples for the best end product.

Chapter 3: Apple Varieties
Chapter 3 focuses on the different types of apples used in cider making. The authors discuss the characteristics of different apple varieties, such as flavor, acidity, and tannin levels, and how they can impact the flavor of the cider.

To exemplify this, the authors use the example of using bittersweet apples, which have a high tannin content, to create a full-bodied and tannic cider. They also discuss how blending different apple varieties can create a more complex and balanced flavor profile.

Chapter 4: Equipment and Supplies
In this chapter, the authors describe the necessary equipment and supplies for cider making. They provide a detailed list of items needed, such as presses, fermenters, and bottling equipment, and discuss the different options and their pros and cons.

To illustrate this chapter, the authors include a photo of a homemade apple press made from a car jack and plywood. This shows that cider making can be done with simple and affordable equipment, making it accessible to anyone who wants to try it.

Chapter 5: Making Sweet Cider
Chapter 5 is dedicated to making sweet cider, which is a non-alcoholic version of cider. The authors explain the process of pasteurizing the cider to kill off any bacteria and prevent fermentation. They also provide recipes for adding different flavors, such as spices or fruits, to sweet cider.

To demonstrate this, the authors share a recipe for making cherry-spiced cider, which combines cherry juice, cinnamon, and cloves with sweet cider. This adds a unique and delicious flavor to the traditional sweet cider.

Chapter 6: Making Hard Cider
This chapter covers the process of making hard cider, which involves fermenting the sugars in the apple juice into alcohol. The authors discuss the different methods of fermentation, including natural and controlled fermentation, and the importance of using proper hygiene and sanitation methods to prevent spoilage.

To showcase the different methods of fermentation, the authors include a detailed explanation of making keeved cider, a traditional French method that involves natural fermentation and racking off the “lighter” cider to create a more concentrated and flavorful drink.

Overall, “The New Cider Maker’s Handbook” provides a comprehensive guide to making cider at home, covering everything from the basics to advanced techniques. With real-life examples and personal experiences from the authors, this book is a valuable resource for anyone interested in the art of cider making.