Cider: Making, Using & Enjoying Sweet & Hard Cider, 3rd Edition

Cider: Making, Using & Enjoying Sweet & Hard Cider, 3rd Edition

Annie Proulx

Language: English

Pages: 224

ISBN: 1580175201

Format: PDF / Kindle (mobi) / ePub


Discover the pleasures of making and drinking cider. From choosing the right apples through reaping the liquid rewards of a successful pressing, this classic guide has you covered. With detailed drawings of cider-making equipment, methods, and set-up, even a novice juicer will enjoy sweet and spicy gallons in no time. Annie Proulx and Lew Nichols provide insightful, time-tested advice enlivened by a smattering of historical anecdotes. Whether you like your cider sweet or hard, you’re sure to find a recipe that satisfies. 
 

 

 

 

 

 

 

 

 

 

 

from puncture and water-trap mishaps. Rigid polyethylene containers. The five-gallon and ten-gallon heavy-duty polyethylene carboys — some with handles, some without — are the wave of the future in home cider-making. Unbreakable, lightweight, relatively inexpensive, easily cleaned, and with fitted, screw-on fermentation locks, these containers have one disadvantage: They are opaque. Hydrometer Invented in the early eighteenth century, the hydrometer is a floating instrument calibrated to

with the tannin in the cider at the same time as it entrains the haze-causing particles, so you get rid of the best tannins as well as the haze. The final product is a clear but emasculated cider. If you prefer to mix your own clearing agent with gelatin from the kitchen cupboard, you should include some tannic acid so that the mixture can work efficiently and your cider will retain some tannin for body. TO CLEAR FIFTY GALLONS OF CIDER 2 ounces U.S.P.-quality tannic acid 1 gallon warm

lees before racking, to encourage a malo-lactic fermentation. The temperature should not be lower than 50°F (10°C). This fermentation may not occur until storage. Titrate and taste samples from time to time until the cider has lost enough malic acidity to be mellow and pleasant to taste. Rack off, filter if you feel you have to, and you may add one hundred parts per million SO2 to protect the cider from storage contamination. You may bottle the cider now or store it in other containers. If your

totaled, and those with the highest score are the “winners” — or at least those that please the palates of most of the people there. The differences in preference will be obvious, and the reasons, given by way of post-mortem critique, fascinating. Usually one or two ciders will outscore the others, and their makers will have good reason to smile. However, such a test may reveal more about the flavor preferences of your guests than the innate virtues of the “winning” cider. If you happen to invite

and dot with the rest of the butter. Pour in the cider and season with salt and pepper. Place the fish in a 350°F (176.6°C) oven and let it simmer (the liquid must not actually boil) for about 15 minutes or until the fish is cooked. Just before serving, add the heavy cream. Serve the fish from the dish in which it has been cooked. Mapie, the Countess de Toulouse-Lautrec, La Cuisine de France Boiled Cider Boiled cider, which is used in many recipes, in apple butter, applesauce, and

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