Chelsea Green Publishing

The New Cider Maker's Handbook

Pages:352 pages
Size: 8 x 10 inch
Publisher:Chelsea Green Publishing
Hardcover: 9781603584739
Pub. Date October 01, 2013

The New Cider Maker's Handbook

A Comprehensive Guide for Craft Producers

Availability: In Stock

Hardcover

Available Date:
October 01, 2013

$44.95

All around the world, the public’s taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers.

To make the very best cider—whether for yourself, your family, and friends or for market—you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker’s Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today’s cider makers with all the tools they need to produce high-quality ciders.

The New Cider Maker’s Handbook is divided into five parts containing:

  • An accessible overview of the cider making process for beginners;
  • Recommendations for selecting and growing cider-appropriate apples;
  • Information on juice-extraction equipment and directions on how to build your own grater mill and cider press;
  • A discussion of the most important components of apple juice and how these may influence the quality of the cider;
  • An examination of the fermentation process and a description of methods used to produce either dry or naturally sweet cider, still or sparkling cider, and even ice cider.

This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making.

A mechanical engineer by profession, Claude Jolicoeur first developed his passion for apples and cider after acquiring a piece of land on which there were four rows of old abandoned apple trees. He started making cider in 1988 using a “no-compromise” approach, stubbornly searching for the highest possible quality. Since then, his ciders have earned many awards and medals at competitions, including a Best of Show at the prestigious Great Lakes International Cider and Perry Competition (GLINTCAP).

Claude actively participates in discussions on forums like the Cider Digest, and is regularly invited as a guest speaker to events such as the annual Cider Days festival in western Massachusetts. He lives in Quebec City.

REVIEWS AND PRAISE

 “Over the years Claude has been inspiring--and challenging—his friends and acquaintances, including me, to make better cider. He approaches cider making and life with an analytical mind, a keen intellect and a wry sense of humor. That all comes through in The New Cider Maker’s Handbook. Designed for experienced  cider makers as well as for serious beginners, it’s a gold mine for everyone who’d like to make good cider. It’s packed with excellent, detailed explanations and information. It is well organized and clearly written. What an excellent contribution to the cider library.”--John Bunker, apple historian and author of Not Far from the Tree

 

“Claude Jolicoeur is a true student of the art and science of cider.From clear, concise discussions of the technical aspects of cider making, to the selection of proper cider apples, this is a treatise for all time.The text is straightforward, and can be an excellent guide to novice cider makers, but it is endowed with a wealth of information that will benefit ciderists at all levels of the craft. I only wish this book had been available when I first began making cider.”--Chuck Shelton, ciderist, Albemarle CiderWorks, North Garden, VA

“Have you ever tasted a true farmhouse cider, full-bodied and richly flavored, or finished a meal with a sweet ice cider? Then you know the astonishing range of this once nearly forgotten drink. Whether you’re a hobbyist interested in learning about fruit selection, or a commercial producer looking for better quality and consistency, this is your book. Claude Jolicoeur informs every page of his hands-on, comprehensive guide with 25 years of research and experience. For anyone who aspires to make the finest quality fermented cider, The New Cider Maker’s Handbook is as indispensable as an apple press.”--David Buchanan, author of Taste, Memory

“We wish we’d had this book when we were starting out. Cider making is an art, of course, but it’s also very much a science, and Claude shows he is among the leading experts in both aspects. The New Cider Maker’s Handbook is a practical, approachable, well-organized, extensively researched guide to cider making, from apple selection to pressing to fermentation and beyond. As experienced cider makers, we find it essential, but it’s excellent for beginners as well. As craft cider grows in popularity and stature throughout the U.S. and Canada, we expect Claude’s book to become North America’s preeminent cider reference.”--Scott Heath and Ellen Cavalli, co-owners, Tilted Shed Ciderworks, Sonoma County, CA

"Based on Claude Jolicoeur’s 25 years experience in craft cider making, The New Cider Maker’s Handbook combines the author’s personal perspectives with solidly researched information from cider makers worldwide, to create a manual which is both practical and inspirational.  Some of the detail, for instance on press design, alcohol measurement, and naturally sweet and ice ciders is simply unavailable elsewhere.  The focus on North American apple varieties and conditions will be welcomed by many, but this book is invaluable to hobbyists and small commercial cider makers no matter where they live.  A worthy addition to the modern cider literature."--Andrew Lea, food scientist and author of Craft Cider Making

 

 

“J.M. Trowbridge wrote the first Cider Makers’ Hand Book in 1890. This modern take on the apple fermenter’s art picks up the trail anew. Claude Jolicoeur makes exceptional cider doable for even a guy like me. Balancing the acids and sugars of righteous juice lies at the heart of the method. Pour your friends the ‘nectar of the gods’ from here on in when next you pop a cork.”--Michael Phillips, author of The Apple Grower and The Holistic Orchard

“Claude Jolicoeur’s New Cider Maker’s Handbook is an invaluable resource for the serious home cider maker. However, serious professionals will also find a lot of great reference material, especially the sections devoted to apple varieties.”--Mike Beck, president, U.S. Association of Cider Makers

 

“This is the book so many craft cider makers have been waiting for: at once comprehensive, detailed, and authoritative. Planting an orchard? There are guidelines and suggestions. Need a mill or a press? There are plans and instructions. Trying to grasp the process, or to know how to measure? It's there--sugar, acidity, pH, tannin, balance. Troubleshooting a problem? All the common shortcomings are covered. It really is ‘orchard to bottle,’ with both guidance and technical background all along the way.”--Dick Dunn, president, Rocky Mountain Cider Association

Library Journal-

"Award-winning cider maker Jolicoeur provides a comprehensive guide to cider making, covering the selection of apple varieties, chemical formulas and charts, and the construction of mills and presses. Though Jolicoeur claims that his work is appropriate for the amateur cider maker, his perspective as a mechanical engineer results in a book that is far too technical, dense, and text heavy for a novice. However, its accuracy and tone will be of value for serious hobbyists and small-scale professional cider makers."

Booklist- "Jolicoeur is a mechanical engineer who delights in the details of cider-making, from calculations and formulas to spreadsheets. Based in Quebec, he 'discovered' cider in 1988 after finding rows of abandoned apple trees on newly acquired land. His vocation and avocation combine to bring readers a step-by-step guide with a number of color photographs. It starts simply enough, with an overview of the process, apple growing and selection, and seven principles for producing the best, from 'good cider needs great apples” to “remember what you did.' After a careful review of dozens of regional apple varieties (and a few pears, to make the cider equivalent called perry), complete with notes on sugar, acidity, tannin, juice yield, harvest date, and pressing season, he dives into the more difficult processes, including juice extraction, fermentation, and troubleshooting. Some good chemistry basics help, as do an 'I can build it' mentality and competency."

AWARDS

  • Short-listed - Taste Canada - The Food Writing Awards - 2014
  • Winner - New England Book Show Awards (Professional covers)
  • Runner-up - International Association of Culinary Professionals (Beer, Wine and Spirits)

ABOUT THE AUTHOR

Claude Jolicoeur

A mechanical engineer by profession, Claude Jolicoeur first developed his passion for apples and cider after acquiring a piece of land on which there were four rows of old abandoned apple trees. He started making cider in 1988 using a “no-compromise” approach, stubbornly searching for the highest possible quality. Since then, his ciders have earned many awards and medals at competitions, including the prestigious Great Lakes Cider and Perry Competition (GLINT).

Claude actively participates in discussions on forums like the Cider Digest, and is regularly invited as a guest speaker to festivals and events such as Cider Days in Massachusetts and the Common Ground Country Fair in Maine. He lives in Quebec City.

CONNECT WITH THIS AUTHOR

Claude's Website: Of Apples and Cider

AUTHOR VIDEOS

Claude Presenting on Techniques and Processes for making Ice Cider

YOU MAY ALSO LIKE

The Wildcrafting Brewer

The Wildcrafting Brewer

By Pascal Baudar

Primitive beers, country wines, herbal meads, natural sodas, and more

The art of brewing doesn’t stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks.

Now fermentation fans and home brewers can rediscover these “primitive” drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, from simple wild sodas, to non-grape-based “country wines,” to primitive herbal beers, meads, and traditional ethnic ferments like tiswin and kvass.

The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients.

The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them.

Available in: Paperback

Read More

The Wildcrafting Brewer

Pascal Baudar

Paperback $29.95

Mastering Stocks and Broths

Mastering Stocks and Broths

By Rachael Mamane

Stocks and broths are the foundation of good cooking, yet information on their use is often relegated to the introductions or appendices of cookbooks. Until now there has not been a comprehensive culinary guide to stocks in the canon, save for snippets here and there. Hard to believe, since most passionate home cooks and professional chefs know that using stocks and broths—both on their own and as the base for a recipe—can turn a moderately flavorful dish into a masterpiece. Mastering Stocks and Broths is the comprehensive guide to culinary stocks and broths that passionate home cooks and innovative chefs have all been waiting for.

Rachael Mamane, a self-taught cook and owner of small-scale broth company Brooklyn Bouillon, is reminiscent of M. F. K. Fisher, Patience Gray, and Julia Child. She takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 complex and unique recipes incorporating stocks as foundational ingredients. Mastering Stocks and Broths includes a historical culinary narrative about stocks in the classic French technique as well as through the lens of other cultures around the world. Readers will learn about the importance of quality sourcing, the practical and health benefits of stocks and broths, and detailed methodology on how to develop, store, and use them in a home kitchen.

The recipes place a playful emphasis on the value of zero waste, turning spent bones, produce seconds, and leftover animal fats into practical products to use around the home. Readers will turn to this book when they find themselves wondering what to do with the carcass of a store-bought roast chicken and they want to learn how to make every inch of their vegetables go further.

Perhaps most important to remember: a good stock takes time. This is part of the pleasure—making stocks is meditative and meaningful, if you allow yourself the occasion. Building a stock often happens in the background of most kitchens—a smell that permeates a residence, a gentle warmth that radiates from the kitchen. Readers will be inspired by Mamane’s approach to truly slow cookery and her effervescent love for food itself.

Available in: Hardcover

Read More

Mastering Stocks and Broths

Rachael Mamane, Adam Danforth

Hardcover $35.00

Good Spirits

Good Spirits

By Gene Logsdon

Here we go. Gene "The Contrary Farmer" Logsdon has taken on some controversial subjects in his time, but this time he has bitten off ("sipped on" doesn't sound right) a topic bound to raise strong feelings on both sides of society's moral boundary lines. His subject is alcohol and its traditional role on the family homestead. Not surprisingly, Gene speaks the bare-naked truth, and finds a lot more good than bad to say about booze.

Alcohol has historically played a significant role in agricultural life. In colonial times it was the most "liquid" alternative to hard currency as a means of exchange. Alcohol was the most reliable, safest, and most convenient way to store the grain harvest, and was an integral commodity on nearly every farmstead. Because it was so valued--does this surprise us?--the government muscled in, looking for its own piece of the action. George Washington was the first of many politicians to regulate alcohol as a means to generate revenues and gain political control.

Good Spirits is a rare and brave revisionist view of history. Logsdon is a master at exposing the absurdity of the commonplace. Does it really make sense that the government can make it illegal for us to combine common substances (grain, water, and yeast) on our own property? Can it be true that every war effort in the nation's history has been fueled literally and figuratively by alcohol and the tax revenues it produces? Why must the farmer fund the government that oppresses him?

In between good-natured tirades, Logsdon makes sure the reader learns some valuable lessons. He tells us how to make beer; he teaches the rudiments of distilling; he interviews Booker Noe (patron of America's First Family of bourbon) to tell us how to sip and tell; and he adds lively tales from alcohol's quasi-legitimate past. This is vintage Contrary Farmer: 100-proof, single-barrel select. Good Spirits is outrageous, entertaining, enlightening, and an eye-poppingly interesting, natural and holistic look at the role of alcohol. You will savor this book like a snifter of Calvados, the double-distilled apple brandy of Normandy that evaporates on the tongue like a heavenly ambrosia. Heady stuff, but delicious when consumed in moderation.

Available in: Paperback

Read More

Good Spirits

Gene Logsdon

Paperback $24.95

The Uses of Wild Plants

The Uses of Wild Plants

By Frank Tozer

A must-have for foragers, botanists, herbalists, gardeners, permaculturists, and anyone who wants to learn more about wild plants, this insightful guide provides interesting and valuable uses for more than 1200 species in 500 genera of wild plants found throughout North America and beyond.

The Uses of Wild Plants provides a survey of how plants have been used for food, drink, medicine, fuel, clothing, intoxicants, and more throughout history. Each listing includes a detailed description and drawing to aid in identifying these valuable plants in your garden and in the wild.

Greenthumbs will learn cultivation techniques for the most significant of these plants, and their uses in the garden. Tozer foresees a future where plants are an integral part of an ecologically sustainable society. They will provide renewable sources of energy, fertilizer, chemicals, building materials, and more, and will give us the means to clean our waterways and groundwater, desalinate soil, recover valuable nutrients from waste, and maybe even help to slow global warming.

Available in: Paperback

Read More

The Uses of Wild Plants

Frank Tozer

Paperback $24.95