The New Cider Maker's Handbook
by Claude Jolicoeur · Chelsea Green Publishing
Widely described as the definitive modern cider text and the only one that treats juice chemistry and keeving quantitatively rather than as folklore. Jolicoeur covers cider apple varieties and growing, juice extraction equipment, measuring sugar, acid and tannin, keeving, fermentation control, sweetness management and carbonation methods, with the arithmetic worked through. Scales from carboys to small commercial output.
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