Cider, Hard and Sweet: History, Traditions, and Making Your Own (Third Edition)In this richly informative and entertaining book, Ben Watson explores the cultural and historical roots of cider. He introduces us to its different styles—draft, farmhouse, French, New England, and sparkling—and also covers other apple products, like apple wine, apple juice, cider vinegar, and Calvados. Cider is the new thing in today’s drinking world, even though it’s been around for centuries. In spite of its long and colorful history, cider has remained relatively underappreciated by the American public. The purchase in 2012 of a Vermont-based cidermaker for over $300 million signaled that this is all likely to change very soon. Richly informative and entertaining, Cider, Hard and Sweet is your go-to source for everything related to apples, cider, and ciderm aking. It includes great information on apple varieties, cidermaking basics, barrel fermentation, and recipes for cooking with cider—with instructions for making boiled cider and cider jelly, and recipes for dishes with cider braises and marinades. It also teaches readers how to recognize a good cider and takes you from buying store-bought to making the genuine article at home. |
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Contents
Acknowledgments | 8 |
Preface to the Third Edition | 9 |
Introduction | 11 |
CHAPTER 1 | 17 |
CHAPTER 2 | 31 |
CHAPTER 3 | 49 |
From Tree to Juice | 51 |
CHAPTER 4 | 76 |
CHAPTER 8 | 124 |
Cider Vinegar and Spirits | 131 |
CHAPTER 9 | 132 |
Cooking with Cider | 145 |
CHAPTER 10 | 169 |
Appendix | 171 |
Resources | 187 |
Notes | 195 |
From Juice to Bottle | 77 |
CHAPTER 5 | 103 |
Tasting and Evaluating Cider | 109 |
CHAPTER 7 | 123 |
| 197 | |
| 201 | |
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Common terms and phrases
acid alcohol content American apples apple brandy apple juice apple trees apple varieties apple wine applejack aroma bacteria barrel batch of cider beer blend boiled cider bottle Calvados Campden tablets carbonation champagne chapter cheese cider apples cider mills cider press cider vinegar cidermakers commercial container cooking crème fraîche cyser dioxide draft cider drink early-mid England European cider apples farm fermentation lock fireblight flavor French fresh cider fruit gallon glass Golden hard cider harvest heat homebrewing hydrometer ice cider juicy keeving liquid malic acid natural Normandy ofthe orchard orchardists pasteurized percent perry pears Pippin plastic pomace pommeau produce rack real cider recipe Red Delicious region russet sparkling cider specific gravity storage styles of cider sugar sulfites sweet cider sweetened tablespoons tannin tart teaspoon temperature tion traditional unpasteurized varieties of apples vinegar wild yeasts winemaking Winery wooden yeast yellow flesh
Bibliographic information
| Title | Cider, Hard and Sweet: History, Traditions, and Making Your Own (Third Edition) |
| Author | Ben Watson |
| Edition | illustrated |
| Publisher | The Countryman Press, 2013 |
| ISBN | 1581572077, 9781581572070 |
| Length | 208 pages |
| Subjects | › › › Cooking / Beverages / Alcoholic / General |
| Export Citation | BiBTeX EndNote RefMan |