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.
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