Download Ebook The New Cider Maker's Handbook: A Comprehensive Guide for Craft Producers, by Claude Jolicoeur
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The New Cider Maker's Handbook: A Comprehensive Guide for Craft Producers, by Claude Jolicoeur
Download Ebook The New Cider Maker's Handbook: A Comprehensive Guide for Craft Producers, by Claude Jolicoeur
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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:
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.
Product details
Hardcover: 352 pages
Publisher: Chelsea Green Publishing (October 1, 2013)
Language: English
ISBN-10: 1603584730
ISBN-13: 978-1603584739
Product Dimensions:
8 x 1 x 10 inches
Shipping Weight: 2.7 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
83 customer reviews
Amazon Best Sellers Rank:
#61,581 in Books (See Top 100 in Books)
I have read a lot of books in search of guidance on successful cider making. And I have made a few batches of passable cider, always felt they could be better, but didn't know how to improve my crafting. There are a lot of books out there worth reading, but none have put all the pieces together, until now. Jolicoeur's book is the one I have searched for all these years!The author thoroughly details the steps to making great cider--everything from selecting the right apples, handling the apples properly, to the qualities to look for in a grinder and press. There is a wealth of information here--far more than you'll need for your first batch, but plenty to reward you for re-reading, and for improving each batch of cider you make. The author's research has clearly been exhaustive and there is a lot of personal experience underpinning the advice. There is also a lot of technical information in this book, mostly in the form of fermentation chemistry, but the book is organized in such a fashion that it is easy to breeze through the chemistry and focus on the practicalities of making cider (that said, the chemistry is important and something every eager maker should work through at least once).The author's writing style is quite approachable and conversational in tone.I am really grateful for this book! It arrived as I began gathering apples for this year's pressing. On my first glance through the book the author saved me from making three mistakes that would have compromised the quality of my cider. This encouraged me to slow down and get through the book before committing any more mistakes, and now I'm confident that this year's cider will be my best ever.One final note. The author developed a series of spreadsheets for managing cider production--from calibrating your hydrometer to calculating blends and tracking fermentation progress. These sheets and their use are discussed in the book, and available for download from the publisher. The spreadsheets alone are worth the price of the book!
Certainly comprehensive -- need to know what varieties of apples to grow in your orchard to make a perfect juice for cider? Here you go! But if you're just looking for an introductory-level guide to making homemade cider, this isn't a great start. Maybe I'll be ready for this in a few years...for now, the internet gives me better / faster advice regarding simple protocols for making cider.
Beautifully laid out and photographed, this book had everything I was looking for. The main thing I wanted was an informed discussion of the pros and cons of using sulfites in cider production. This book has the most technical and thorough discussion I've seen, even though the author himself admits to only using sulfites on a small proportion of the cider he produces...Most non-UK cider discussions I've seen all take it as a given that you will put sulfites or similar chemicals in the must in order to control fermentation...This book discusses the pros and cons in a non-divisive way, and explains (the basics) of the chemistry behind the practice.If you want to build a press there is a huge section with drawings and photos. And, there is a gorgeous section on varieties of apples, again including gorgeous photos of each type covered.Lastly, the book starts with the basics of making cider, end-to-end, but the remainder of the book then goes step-by-step through all aspects of the process. Great and gorgeous book.
I was well aware of Mssr. Jolicoeur's website before he delved into writing this most excellent volume. In an area of study where most of the scientific material is difficult to access, or long out-of-print, this hefty volume brings a rare fusion of science and common sense to the Cider afficionado. For someone who merely wants to dabble in converting their local farmer's market sweet cider into something more potent, this textbook-like tome may be intimidating. That said, it neither reads like a textbook, nor does it present a difficult scientific explanation for the aspects of the cider craft. Mssr. Jolicoeur is, if anything, a very down-to-earth cider maker and cider apple orchardist. His fluid and engaging style reflects that, while his suggestions for growing, equipment and production all reflect a "best practices, without excess" approach. However the book also contains a wealth of information on specific areas that have been a deep personal interest to Mssr. Jolicoeur. To wit, there is an extensive section on making your own grinding and pressing equipment that is unsurpassed by anything online or in print - anywhere. Overall this is the best guide out there for the dedicated hobbyist and small producer.The only proviso I would attach to my otherwise complete enthusiasm for this publication is that it has a certain regional focus. As an example, for those who might be looking for advice on what apple varieties to grow in the deep south there is little contained here. Mssr. Jolicoeur is clearly an expert in his climate area, a part of Quebec that corresponds to USDA (climate/growing region) Zone 4. He has also incorporated cultural information from colleagues in the Northeastern U.S., but none any further south than USDA zone 6. So the information on apple varieties, diseases and yields observed may be of little use to growers below the northern tier (such as myself in USDA Zone 8). Regardless, this information comprises a minority of the text and most of the well presented material is useful to everyone. With Claude Jolicoeur's book.....vous avez de la chance !
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