Modern Cider: Simple Recipes to Make Your Own Ciders, Perries, Cysers, Shrubs, Fruit Wines, Vinegars, and More

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Ten Speed Press, 2017 - COOKING - 192 pages
1 Review
A fresh, appealing guide to brewing hard cider that makes everything from sourcing fruits and juices to bottling the finished cider accessible and fun.

Homebrew guru Emma Christensen presents accessible hard cider recipes with modern flavor profiles that make for perfect refreshments across the seasons. This lushly photographed cookbook features recipes for basic ciders, traditional ciders from around the world, cider cousins like perry, and innovative ideas that take ciders to the next level with beer-brewing techniques and alternative fruits. With Christensen's simple, friendly tone and 1-gallon and 5-gallon options, this book's fresh and fizzy recipes prove that cider-brewing is truly the easiest homebrewing project--much easier than brewing beer--with delicious, fruit-forward results! So whether you're a home cook trying your hand at a batch of simple Supermarket Cider or homemade Apple Cider Vinegar, a city dweller fresh from a day of apple picking in the countryside, or a homebrewer ready to move on to the next brewing frontier with Bourbon Barrel-Aged Cider and Spiced Apple Shrub, Modern Cider is your guide.

 

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LibraryThing Review

User Review  - felius - LibraryThing

This book is pretty enough to go on the coffee table and written in an informal, conversational style that encourages reading it like a book rather than just flipping through it for a recipe. It's ... Read full review

LibraryThing Review

User Review  - Dokfintong - LibraryThing

I grew up in Amish country and every year we waited for cider season. We bought fresh apple juice (locally called cider), cloudy and thick, from roadside stands or direct from local farmers who made ... Read full review

Contents

introduction
1
turning apples into juice
7
setting up your cider house
23
turning juice into cider
37
beginner ciders
63
the cider family
77
modern ciders
89
ciders for beer lovers
105
soft ciders
119
Crisp AppleTable Wine
136
Pear Champagne
143
Elderflowerpear Dessert Wine
149
TRouelEshooting
169
Resources
175
INDEx
183
Copyright

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About the author (2017)

introduction

I made and bottled my inaugural cider almost six years ago while working on my first book, True Brews. Up to that point, my association with ciders had been fairly limited to the cheap variety served to shy freshmen like myself at parties in college, which tasted nearly identical to the stuff served to five-year-olds except it was fizzier and tended to make us giggly. I wasn't sure what to expect from my homemade version, but I was fairly sure I could at least achieve giggle-status.

But then my first cider absolutely blew me away. It was bright and effervescent, boozy but sophisticated, tart but tempered with the lingering sweetness of late-summer apples. This was definitely a cider for grown-ups, fully deserving of a pint glass and not a sippy cup.

Perhaps even more surprising, this cider was incredibly easy to make. I picked up a gallon of apple juice at the store, added yeast and a few other ingredients from my brew kit, and left it to do its fermentation business in the corner for a few weeks. As a homebrewer, I'm used to reserving whole afternoons to making batches of beer, and as a winemaker, I'm accustomed to months of wait time before wine becomes drinkable. Compared to this, making cider felt like cheating. Delicious cheating.

The wheels in my head started to turn. If I could make cider this good with basic store-bought juice, what could I make with actual heirloom cider apples? What about fresh juice from a local orchard? Or even (if I dared) the mass-market stuff served to five-year-olds?

That was the beginning. This book is a map of where I've traveled in the years since.

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