Apples to Cider

March 1, 2015

In recent years, craft ciders have been finding space on the shelves of wine and beer shops across America, a trend sure to inspire home brewers. White (Philadelphia Chef's Table) and Farnum Hill Cider proprietor Wood have created a guide to making hard cider for beginners. The authors begin with information about the roots of hard cider in America, giving the history and styles of cider (traditional English, French methode champenoise, etc.). Next the coauthors address the prep required before you even have the juice, focusing on equipment, types of apples to use, and how to set up the fermentation space, as well as information about the very important skill of tasting. In addition to step-by-step directions for the actual cider making, they suggest ways each new batch can be used to evaluate and further improve ciders. VERDICT This book is a fine introduction to the basics of hard cider and will surely pique the interest of home brewers looking to stretch beyond beer and wine.--Ginny Wolter, Toledo-Lucas Cty. P.L.

Copyright 2015 Library Journal, LLC Used with permission.