Are you interested in making cider at home?
Christopher Shockey and Kirsten K. Shockey, best-selling authors and renowned fermentation educators, bring their expertise in fermented beverages to life in this most comprehensive guide to making homemade cider.
With expert advice and clear, detailed instructions, "The Big Book of Cidermaking" provides readers with the skills to make their own dream cider, whether it's sweet, dry, fruity, farmer-style, hopped, cask-matured or fortified.
Years of experience in orchard farming and cider production have allowed the Shockeys to develop the best possible cider-making formula, whether it's made from freshly-picked apples or store-bought juice.
This book explores in depth the phases of fermentation as well as the range of possible flavors and styles. It covers cider recipes ranging from carnelian cherry to ginger, and different styles such as New England, Spanish and late season.
For those who wish to use all parts of the apple after pressing, you can also discover a recipe for vinegar made from the peels and cores.
This comprehensive guide will inspire all cider makers, from the beginner looking for basic techniques to intermediate crafters wanting to deepen their skills.
(Psst: discover their bonus chapter right here!)
About the authors
Kirsten K. and Christopher Shockey are co-authors of the books "Miso, Tempeh, Natto & Other Tasty Ferments", "Fiery Ferments" and "Fermented Vegetables".
The Shockeys began in the field of fermentation on their farm, where they have created and marketed over 40 recipes for fermented foods. Today, they are dedicated to teaching the art of vegetable fermentation through courses and workshops. They live on a 40-acre hillside farm in the Applegate Valley in southern Oregon.
- Publisher: Storey
- Language: English
- Release date: September 1, 2020
- Pages: 336
- Dimensions: 8 x 9 inches, stapled
- ISBN: 9781635861136