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

Top of the line creators and acclaimed maturation educators Christopher Shockey and Kirsten K. Shockey turn their mastery to the universe of aged refreshments in the most far reaching manual for home cidermaking accessible. With master exhortation and clear, bit by bit guidelines, The Big Book of Cidermaking furnishes perusers with the aptitudes they need to make the juice they need: sweet, dry, fruity, farmhouse-style, jumped, barrel-matured, or braced. The Shockeys' long stretches of involvement developing a plantation and their analyses in delivering their own juices have driven them to an expert recipe for cidermaking achievement, regardless of whether beginning with apples straight from the tree or working with locally acquired juice. They investigate top to bottom the various periods of maturation and the whole range of complex flavor and style prospects, with juice plans going from cornelian cherry to ginger, and styles including New England, Spanish, and late-season juices. For those put resources into utilizing all aspects of the apple, there's even a formula for vinegar produced using the skins and centers extra in the wake of squeezing. This intensive, insightful handbook is an engaging aide for each cidermaker, from the learner looking for fundamental procedures and tips to the middle of the road juice crafter who needs to grow their abilities.

About the Author
Christopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon.

Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.

Ben Watson is the author of Cider, Hard and Sweet, editor-at-large for Chelsea Green Publishing, and a longtime supporter and writer about the Slow Food Movement. He lives in Francestown, NH.

Another beautiful and thorough book by the talented Shockeys! Much to my surprise on my first try, I made some amazing wild ciders with neighborhood blossoms after taking their online class this spring. At the first sip, I knew I had to learn more. I ordered their book immediately and have been so looking forward to getting it. I've wanted to make cider for a long time but have not felt the confidence that I could do it safely until I tried their online Fermentation School. Now I have so much more to try including different fruit and commercial yeast. Cidermaking is going to be a rewarding activity to take on this fall with our delicious local apples and since we're all still staying home, the timing is just perfect. Right now, I'm relishing every gorgeous page. --Urban Cheesecraft

I have enjoyed what we Americans typically call hard cider—by the way, the authors prefer just calling it "cider"—for quite a while. Living in Oregon, I have access to some fantastic local ciders as well as the national brands. Cider even shows up on restaurant menus. I had never considered making my own until I saw this book. If you ever considered making your own small-batch cider, this book is chock-full of techniques, photographs, information, and recipes. While, of course, they advocate working with juice that you press yourself or buy from a local farmer, they have a whole page discussing using apple juice from other sources to make your cider. I think that's a great idea if you want to test out to see if you enjoy doing this before you invest in more expensive equipment or purchase a large number of apples for cider making. Facebook goes into so much detail, completely demystifying the process. As I enjoy flavored ciders as well as straight-up ones, I loved that this book included techniques and recipes for those. Honestly, even if you only just enjoy cider with no interest in making it yourself, this book has so much information about the process that you might just enjoy the book to see how small-batch cider is made. The book is lushly photographed. Some pictures out in the authors’ orchard and of the apples are just beautiful. And, too, I also appreciate the practical photographs that help instruct how to do the different parts of the process. If you love cider or want to make it, I highly recommend this book. --Jamie Bee

Every fall when the abundance of apples hits my kitchen, I'm looking for new and different ways to preserve them and expand my family's use of this table staple. When I saw this book, I thought, Why have I never tried cider making? The answer of course was it always seemed complicated and too much hassle. Now I know how wrong I was. The Shockey's have given us the steps needed and the wonderfully easy methods to make our own ciders. As a trend, cider has never died out. Find out why when you make your first batch then you too will become an avid maker of all things cider. --Susan B.

Download Cooking Ebook The Big Book of Cidermaking: Expert Techniques for Fermenting and Flavoring Your Favorite Hard Cider | 38 Mb | Pages 272 | EPUB | 2020

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