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Book Data

ISBN: 9781603584739
Year Added to Catalog: 2013
Book Format: Hardcover, PLC
Book Art: Full-Color Throughout
Dimensions: 8 x 10
Number of Pages: 352
Book Publisher: Chelsea Green
Release Date: September 17, 2013
Web Product ID: 755

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The New Cider Maker's Handbook

A Comprehensive Guide for Craft Producers

by Claude Jolicoeur

Table of Contents


Part I The Basics of Cider Making
Chapter 1. Material and Supplies
Chapter 2. The Raw Material: Apple Juice
Chapter 3. Cider Preparation

Part II Growing Apples for Cider
Chapter 4. The Cider Orchard
4.1 The Cultural Practices
4.2 An Extensive Cider Orchard Example
4.3 Planning the Cider Orchard
4.4 A Commercial Orchard Example: Poverty Lane Orchards
Chapter 5. The Varietal Selection
5.1 Cider Apple Classification
5.2 Recommended Varieties by Region
5.3 Directory of Apple Varieties

Part III Juice Extraction
Chapter 6. Apple Mills
6.1 Main Characteristics of Mills
6.2 Making a Grater Mill
Chapter 7. Apple Presses
7.1 Main Characteristics of Presses
7.2 Designing and Building a Press
7.3 Strength of the Press Frame
7.4 Screw Mechanics

Part IV The Apple Juice, or Must
Chapter 8. The Sugars
8.1 Generalities on Sugars
8.2 The Hydrometer
8.3 The Amount of Sugar in Apple Juice
Chapter 9. The Acids
9.1 Total or Titratable Acidity
9.2 Measurement of Total Acidity by Titration
9.3 The Acidity and the pH
Chapter 10. The Tannins or Phenolic Substances
Chapter 11. The Nitrogenous Substances
Chapter 12. The Pectic Substances

Part V Fermentation and Beyond
Chapter 13. Blending
Chapter 14. The Fermentation Process
14.1 The Sulfite
14.2 The Yeast and Yeast Nutrients
14.3 The Monitoring and Control of the Fermentation
14.4 The Malolactic Fermentation
14.5 The Alcohol
Chapter 15. Cider Diversity
15.1 Sweetness in Cider
15.2 Bubbles in the Cider
15.3 Ice Cider
Chapter 16. Cider Troubles and How to Avoid Them

Units and Measures
Companion Materials


Price: $44.95
Format: Hardcover, PLC
Status: Available to Ship
Ships: Next day

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