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


Available Date:
October 01, 2013


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.


 “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."


  • 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)


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.


Claude's Website: Of Apples and Cider


Claude Presenting on Techniques and Processes for making Ice Cider


Keeping a Family Cow

Keeping a Family Cow

By Joann S. Grohman

The cow is the most productive, efficient creature on earth. She will give you fresh milk, cream, butter, and cheese, build human health and happiness, and even turn a profit for homesteaders and small farmers who seek to offer her bounty to the local market or neighborhood. She will provide rich manure for your garden or land, and will enrich the quality of your life as you benefit from the resources of the natural world. Quite simply, the family that keeps a cow is a healthy family.

Originally published in the early 1970s as The Cow Economy and reprinted many times over, Keeping a Family Cow has launched thousands of holistic small-scale dairy farmers and families raising healthy cows in accordance with their true nature. The book offers answers to frequently asked questions like, 'Should I get a cow?' and 'How Much Space do I need?' in addition to extensive information on:

•    The health benefits of untreated milk;
•    How to milk a cow effectively and with ease;
•    Choosing your dairy breed;
•    Drying off your cow;
•    Details on calving and breeding;
•    The importance of hay quality and how to properly feed your cow;
•    Fencing and pasture management;
•    Housing, water systems, and other supplies;
•    Treating milk fever and other diseases and disorders;
•    Making butter, yogurt, and cheese, and, of course . . .
•    . . . Everything else the conventional dairy industry doesn’t tell us!

Now revised and updated to incorporate new information on the raw milk debate, the conversation about A1 vs. A2 milk, fully grassfed dairies, more practical advice for everyday chores, and updated procedures for cow emergencies.

Keeping a Family Cow has not only stood the test of time, it still remains the go-to inspirational manual for raising a family milk cow nearly forty years after its first publication. Joann Grohman has a lifetime of practical experience that has been bound into this one volume and presented in the spirit of fun and learning.

Available in: Paperback

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Keeping a Family Cow

Joann S. Grohman

Paperback $19.95

The Maple Sugar Book

The Maple Sugar Book

By Helen Nearing and Scott Nearing

A half-century ago, the world was trying to heal the wounds of global war. People were rushing to make up for lost time, grasping for material wealth. This was the era of "total electric living," a phrase beamed into living rooms by General Electric spokesman Ronald Reagan. Environmental awareness was barely a gleam in the eye of even Rachel Carson.

And yet, Helen and Scott Nearing were on a totally different path, having left the city for the country, eschewing materialistic society in a quest for the self-sufficiency they deemed "the Good Life." Chelsea Green is pleased to honor their example by publishing a new edition of The Maple Sugar Book, complete with a new section of never-before-published photos of the Nearings working on the sugaring operation, and an essay by Greg Joly relating the story behind the book and placing the Nearings' work in the context of their neighborhood and today's maple industry.

Maple sugaring was an important source of cash for the Nearings, as it continues to be for many New England farmers today. This book is filled with a history of sugaring from Native American to modern times, with practical tips on how to sap trees, process sap, and market syrup. In an age of microchips and software that are obsolete before you can install them, maple sugaring is a process that's stood the test of time. Fifty years after its original publication in 1950, The Maple Sugar Book is as relevant as ever to the homestead or small-scale commercial practitioner.

Available in: Paperback

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The Maple Sugar Book

Helen Nearing, Scott Nearing

Paperback $25.00

From Asparagus to Zucchini

From Asparagus to Zucchini

Ever wonder how you'll ever be able to use all your vegetables? From Asparagus to Zucchini answers the question of what to do with your armloads of greens, exotic herbs (and the never-before-seen vegetables), with recipes that are as concise and doable as they are appealing. Created for and by Community Supported Agriculture (CSA) members, the book is an indispensable tool for anyone who wants to eat seasonally and locally.

Organized by vegetable—fifty-three in all—each section includes nutritional, historical, and storage information, as well as cooking tips. With more than 420 original recipes created, tested, and enjoyed by chefs, CSA members, and farmers, you'll never be without a delicious recipe to make the most of the season's bounty. The best part is that lesser-known vegetables like burdock and kohlrabi have more recipes, not fewer!

From Asparagus to Zucchini is more than just a cookbook. Also included are essays that address the larger picture of sustainable agriculture, how our food choices fit into our economy, environment, and community, and more information on home food preservation and how to help kids appreciate—and even eat—their vegetables. Readers will find an extensive resource section and recipe index to round out this unique resource. With this book, prepare to awaken and reaffirm your dedication to enjoying the unique flavors of local foods while nourishing the life of sustainable family farms.

Available in: Paperback

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From Asparagus to Zucchini

Doug Wubben

Paperback $19.95

The Hop Grower's Handbook

The Hop Grower's Handbook

By Laura Ten Eyck and Dietrich Gehring

With information on siting, planting, tending, harvesting, processing, and brewing

It’s hard to think about beer these days without thinking about hops. 

The runaway craft beer market’s convergence with the ever-expanding local foods movement is helping to spur a local-hops renaissance. The demand from craft brewers for local ingredients to make beer—such as hops and barley—is robust and growing. That’s good news for farmers looking to diversify, but the catch is that hops have not been grown commercially in the eastern United States for nearly a century. 

Today, farmers from Maine to North Carolina are working hard to respond to the craft brewers’ desperate call for locally grown hops. But questions arise: How best to create hop yards—virtual forests of 18-foot poles that can be expensive to build? How to select hop varieties, and plant and tend the bines, which often take up to three years to reach full production? How to best pick, process, and price them for market? And, how best to manage the fungal diseases and insects that wiped out the eastern hop industry one hundred years ago, and which are thriving in the hotter and more humid states thanks to climate change? Answers to these questions can be found in The Hop Grower’s Handbook—the only book on the market about raising hops sustainably, on a small scale, for the commercial craft beer market in the Northeast.  

Written by hop farmers and craft brewery owners Laura Ten Eyck and Dietrich Gehring, The Hop Grower’s Handbook is a beautifully photographed and illustrated book that weaves the story of their Helderberg Hop Farm with the colorful history of New York and New England hop farming, relays horticultural information about the unusual hop plant and the mysterious resins it produces that give beer a distinctively bitter flavor, and includes an overview of the numerous native, heirloom, and modern varieties of hops and their purposes. The authors also provide an easy-to-understand explanation of the beer-brewing process—critical for hop growers to understand in order be able to provide the high-quality product brewers want to buy—along with recipes from a few of their favorite home and micro-brewers.

The book also provides readers with detailed information on: 
•    Selecting, preparing, and designing a hop yard site, including irrigation;
•    Tending to the hops, with details on best practices to manage weeds, insects, and diseases; and,
•    Harvesting, drying, analyzing, processing, and pricing hops for market.

The overwhelming majority of books and resources devoted to hop production currently available are geared toward the Pacific Northwest’s large-scale commercial growers, who use synthetic pesticides, fungicides, herbicides, and fertilizers and deal with regionally specific climate, soils, weeds, and insect populations. Ten Eyck and Gehring, however, focus on farming hops sustainably. While they relay their experience about growing in a new Northeastern climate subject to the higher temperatures and volatile cycles of drought and deluge brought about by global warming, this book will be an essential resource for home-scale and small-scale commercial hops growers in all regions.

Available in: Paperback

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The Hop Grower's Handbook

Laura Ten Eyck, Dietrich Gehring

Paperback $34.95