The Big Book of Cidermaking

Christopher Shockey


$26.96 $29.95
Publisher: Storey Publishing, LLC
ISBN: 9781635861136
Cover type: Paperback
Publish date: 9/1/2020
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Best-selling authors and fermentation experts Christopher and Kirsten Shockey enter the realm of fermented beverages with this comprehensive guide to making hard cider that features techniques for achieving a wide range of styles and flavors.

Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey turn their expertise to the world of fermented beverages in the most comprehensive guide to home cidermaking available. With expert advice and clear, step-by-step instructions, The Big Book of Cidermaking equips readers with the skills they need to make the cider they want: sweet, dry, fruity, farmhouse-style, hopped, barrel-aged, or fortified.

The Shockeys’ years of experience cultivating an orchard and their experiments in producing their own ciders have led them to a master formula for cidermaking success, whether starting with apples fresh from the tree or working with store-bought juice.

They explore in-depth the different phases of fermentation and the entire spectrum of complex flavor and style possibilities, with cider recipes ranging from cornelian cherry to ginger, and styles including New England, Spanish, and late-season ciders. For those invested in making use of every part of the apple, there’s even a recipe for vinegar made from the skins and cores leftover after pressing.

This thorough, thoughtful handbook is an empowering guide for every cidermaker, from the beginner seeking foundational techniques and tips to the intermediate cider crafter who wants to expand their skills.

Christopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables.

The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts.

Their current focus is on teaching the art of fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon.

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