Description
Fully revised and updated, this guide offers step-by-step instruction for small scale cider making. It retains the best of traditional practice but also draws on modern understanding of orcharding and fermentation science. Primarily for small scale makers ranging from a couple of apple trees to several acres of orchard, and hoping to make between 10 and 10,000 liters, it includes instructions on how to make still, dry cider; sparkling, sweetened, blended, and keeved versions; and unfermented apple juice, cider vinegar, and perry.
Author: Andrew Lea
Publisher: Crowood Press (UK)
Published: 08/07/2015
Pages: 128
Binding Type: Paperback
Weight: 0.70lbs
Size: 9.10h x 6.30w x 0.40d
ISBN13: 9781785000157
ISBN10: 1785000152
BISAC Categories:
- Cooking | Beverages | Non-Alcoholic
- Cooking | Specific Ingredients | Fruit
- Technology & Engineering | Food Science | General
Author: Andrew Lea
Publisher: Crowood Press (UK)
Published: 08/07/2015
Pages: 128
Binding Type: Paperback
Weight: 0.70lbs
Size: 9.10h x 6.30w x 0.40d
ISBN13: 9781785000157
ISBN10: 1785000152
BISAC Categories:
- Cooking | Beverages | Non-Alcoholic
- Cooking | Specific Ingredients | Fruit
- Technology & Engineering | Food Science | General
About the Author
Andrew Lea is a retired food biochemist who started his career in the tea industry and then spent thirteen years at the Long Ashton Research Station (the National Fruit and Cider Institute), followed by twenty years in wider food and beverage research and consultancy. For that time he has also been a prizewinning hobby cidermaker with his own small orchard.