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

Christopher Shockey and Kirsten K. Shockey bring their background in orchard cultivation and fermentation expertise to this comprehensive guide for home cidermakers. The text provides clear, step-by-step instructions for producing a wide spectrum of hard ciders, from sweet and dry varieties to farmhouse-style, hopped, barrel-aged, and fortified options. Readers learn to work with ingredients ranging from fresh apples picked directly from the tree to store-bought juice, ensuring accessibility for all skill levels. The authors explore the complex phases of fermentation and detail flavor possibilities inspired by traditions such as New England, Spanish, and late-season ciders. The book includes specific recipes for unique profiles like cornelian cherry and ginger ciders. It also addresses sustainability by offering a method for making vinegar from the skins and cores left over after pressing. This handbook empowers beginners with foundational techniques while helping intermediate crafters expand their repertoire. The guide is organized to support both novice and experienced makers in achieving their desired cider styles. It covers the technical aspects of food science and chemistry necessary for successful fermentation. The Shockeys share their master formula for success, drawing on years of personal experimentation. This resource suits those interested in fermented beverages and fruit-based cooking methods. It does not cater to readers seeking only commercial production data or non-cider alcoholic drinks.