Cider: Making, Using, & Enjoying Sweet & Hard Cider

Lew Nichols and Annie Proulx guide readers through the process of transforming apples into sweet or hard cider. The text covers historical context, noting that Pilgrims drank cider on the Mayflower and John Adams enjoyed it daily. It also references Ernest Hemingway and Robert Frost to illustrate the drink's cultural presence. The authors provide detailed advice on selecting equipment, comparing traditional heavy grinders with hydraulic presses, and debating glass bottles versus wooden barrels for storage. The book includes specific chapters on planting orchards and caring for them, listing apple cultivars that thrive in the United States and Canada. Readers learn how to filter, fine, and rack cider, as well as which apples yield tart, aromatic, or neutral qualities. Nichols and Proulx offer recipes for six types of cider: still, sparkling, champagne, barrel, French, and flavored. The guide is organized to help novices understand the pressing process and historical anecdotes while providing practical steps for small-scale production. This volume suits those interested in home beverage production and orchard management. It does not appeal to readers seeking only commercial industry statistics or those uninterested in fruit-based fermentation. The content remains focused on the technical and historical aspects of cider making, offering a structured approach for individuals looking to produce their own drinks.