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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.
About the Author
Andrew Lea is a retired food biochemist who spent 13 years at the National Fruit and Cider Institute. He has been a prize-winning hobby cider maker with his own small orchard.
"The definitive guide to artisan cider-making." —Alex Hill, Vigo Presses and Bollhayes Cider