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

by Christopher Shockey

Ben Watson (Foreword)

Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey turn their expertise to the world of fermented beverages in the most comprehensive guide to home cidermaking available. With expert advice and clear, step-by-step instructions, The Big Book of Cidermaking equips readers with the skills they need to make the cider they want: sweet, dry, fruity, farmhouse-style, hopped, barrel-aged, or fortified. The Shockeys’ years of experience cultivating an orchard and their experiments in producing their own ciders have led them to a master formula for cidermaking success, whether starting with apples fresh from the tree or working with store-bought juice. They explore in-depth the different phases of fermentation and the entire spectrum of complex flavor and style possibilities, with cider recipes ranging from cornelian cherry to ginger, and styles including New England, Spanish, and late-season ciders. For those invested in making use of every part of the apple, there’s even a recipe for vinegar made from the skins and cores leftover after pressing. This thorough, thoughtful handbook is an empowering guide for every cidermaker, from the beginner seeking foundational techniques and tips to the intermediate cider crafter who wants to expand their skills.

• ISBN10: 1635861136
• ISBN13: 9781635861136
• Publish Date: 1 September 2020
• Publish Status: Active
• Publish Country: US
• Imprint: Storey Publishing LLC
• Format: Paperback (UK Trade)
• Pages: 336
• Language: English

Reviews

[annieb123]

Originally published on my blog: Nonstop Reader.

The Big Book of Cidermaking is a technique and tutorial guide for making hard (alcoholic) ciders by Christopher and Kirsten Shockey. Due out 1st Sept 2020 from Storey, it's 272 pages (in the print verstion) and will be available in paperback and ebook formats.

This is an exhaustive and encyclopedic manual for the keen amateur homebrewer. Ciders have long lacked the same cachet as homebrew and artisanal beers, but are deservedly enjoying a renaissance amongst savvy brewers.

The layout is accessible and the text is understandable and well written. The authors explain each of the steps logically and well. The introduction includes some history, definitions of types of cider and terms, an overview of equipment, and the general process of moving from apples, to cider step by step.

The second section contains numerous recipes, both basic and advanced, including tutorials for different methods of fermentation (including a good solid introduction to wild fermentation) infusing, spiking with wine and other spirits, and finally enjoying the fruits of one's labors.

The recipes each contain an introduction, ingredients listed bullet style in a sidebar, and step by step instructions. Measurements are given in American standard, with metric in parentheses (yay!). The ingredients are mostly relatively easily sourced, but some will obviously require access to mail order or a specialty brewing supplier (especially the equipment).

The book is not lavishly illustrated, but the included photography is clear and easy to follow and sufficient.

Five stars. This book would make a superlative selection for homebrewers, sustainable agriculture folks, smallholders, orchardists, gardeners, local food fans, adventuresome cooks, and other lifestyle readers. This is a passionately written, eminently reasonable, usable guide to making and enjoying good cider.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.