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Making, Using and Enjoying Sweet and Hard Cider
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B O O K N E W S
Some things never go out of style. Apple cider--the ancient drink whose praises were sung by John Adams, Robert Frost, and Ernest Hemingway, to name a few--is now, in its hard version, the fastest growing segment of the liquor industry.
Home cidermaking is also experiencing a resurgence in popularity, so for budding cidermakers and just plain cider appreciators, Vermont novelist Annie Proulx and professional cidermaker Lew Nichols have created Cider: Making, Using & Enjoying Sweet & Hard Cider (Storey Communications, 1997), a second edition to the classic guide, Sweet Hard Cider.
Proulx and Nichols begin this comprehensive, beautifully written book with a basic cidermaking sequence, step-by-step from harvest to storage. Readers will learn how to select the best apples for a well-blended cider; choose, use, and build equipment for grinding and pressing; successfully complete the fermentation process; and bottle and store the finished product.
After that first batch, Proulx and Nichols share the tricks and techniques for making numerous favorite varieties of cider, including Champagne and Naturally Sparkling, New England Barrel, French, Sparkling Sweet, and Flavored.
If cidermakers can resist the temptation, this beverage is good for much more than just drinking. The book contains recipes and instructions for making Cider Vinegars, Mulled Cider, and delicious soups and entrees.
Readers will learn professional techniques for evaluating cider clarity, color, sparkle, flavor, and scent.
Also included are appendices containing plans for making your own cider equipment and a complete mail-order source list of cider resources, as well as overviews of U.S. and Canadian regulations concerning the making and selling of cider.
Cider: Making, Using & Enjoying Sweet & Hard Cider, can be delivered to your door! Ordering is easy, thanks to our association with Amazon.com Books. Just click the link below:
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- Annie Proulx, et al / Paperback / Published 1997
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