By April White, Stephen M. Wood

Make nice cider at domestic with quite a few elements and minimum equipment--with a few support from Stephen wooden and the team in the back of Farnum Hill Ciders.

In Apples to Cider, those cidermakers and their colleagues percentage a long time of expertise and a straightforward philosophy: Cider is all in regards to the apples. even if you're a domestic brewer, a house winemaker, or just a cider lover, you could subscribe to the growing to be neighborhood of cidermakers which are reviving this thousand-year-old craft. With those easy-to-follow directions for first-time cidermakers and complex concepts for the more matured, you may be in your approach to making your personal scrumptious cider at home.

Inside you will find:

Step-by-step directions for making your first batch of nonetheless cider

A advisor to tasting cider like a professional

Troubleshooting assistance for fighting, diagnosing, and correcting the most typical cider flaws

Advanced domestic cidermaking suggestions for gleaming cider, methode champenoise cider, French-style cidre, and ice cider

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Extra info for Apples to Cider: How to Make Cider at Home

Sample text

Apple (fresh, cooked, stored, and boiled), pear, guava jam, warm spice, warming alcohol. Clean. Ice Cider—Eden Vermont Ice Cider Heirloom Blend (10% ABV) Label Description “Made from a unique blend of traditional and heirloom apple varieties, this delicious ice cider has a complex, balanced flavor and a long finish. 100% of the apples used are grown in Vermont. In addition to McIntosh and Empires, Russets proved full-bodied sweetness, Caville Blanc provides acidity and citrus notes for balance and Ashmead’s Kernel provides natural tannins for structure.

The apples and the juice are very different from the fermented cider, showing fewer nuances and different flavors. The crew regularly tastes other people’s cider, which they refer to as OPC, to learn from other cidermakers. indd 29 29 (Text) (Fogra 39)Job:10-40712 Title:QU - Apples to Cider 11-AC72460 Dtp:LY Page:29 10/27/14 11/7/14 12:59 9:52 AM PM During the tasting process, the cidermakers do not pass judgment on a cider. That comes later when they make decisions about what to blend and sell.

2. 5 ounces (4 ml) of cider into the tasting glass for evaluation. 3. Evaluate the appearance. Note the color and clarity. 4. Swirl the cider. Next consider the mouthfeel. Mouthfeel is the sensation of cider in the mouth. Specifically, you are evaluating the body of the cider and its astringency. Astringency is different from bitterness, which is perceived by the tongue. Astringency is often described as a drying sensation in the mouth and is related to the tannins present. Describing these properties is straightforward once you have some experience tasting, as they are typically described in relative terms.

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