The New Cider Maker's Handbook by Jolicoeur, Claude -- Read -- Imperial Library of Trantor

Index

Cover Titlepage Contents Preface Part I: The Basics of Cider Making

Chapter 1: Material and Supplies Chapter 2: The Raw Material: Apple Juice Chapter 3: Cider Preparation

Part II: Growing Apples for Cider

Chapter 4: The Cider Orchard

4.1: The Cultural Practices 4.2: An Extensive Cider Orchard Example 4.3: Planning the Cider Orchard 4.4: A Commercial Orchard Example: Poverty Lane Orchards

Chapter 5: The Varietal Selection

5.1: Cider-Apple Classification 5.2: Recommended Varieties by Region 5.3: Directory of Apple Varieties

Part III: Juice Extraction

Chapter 6: Apple Mills

6.1: Main Characteristics of Mills 6.2: Making a Grater Mill

Chapter 7: Apple Presses

7.1: Main Characteristics of Presses 7.2: Designing and Building a Press 7.3: Strength of the Press Frame 7.4: Screw Mechanics

Part IV: The Apple Juice or Must

Chapter 8: The Sugars

8.1: Generalities on Sugars 8.2: The Hydrometer 8.3: The Amount of Sugar in Apple Juice

Chapter 9: The Acids 9.1: Total or Titratable Acidity

9.2: Measurement of Acidity by Titration 9.3: The Acidity and the pH

Chapter 10: The Tannins, or Phenolic Substances Chapter 11: The Nitrogenous Substances Chapter 12: The Pectic Substances

Part V: Fermentation and Beyond

Chapter 13: Blending Chapter 14: The Fermentation Process 14.1: The Sulfite

14.2: The Yeast and Yeast Nutrients 14.3: The Monitoring and Control of the Fermentation 14.4: The Malolactic Fermentation 14.5: The Alcohol

Chapter 15: Cider Diversity

15.1: Sweetness in Cider 15.2: Bubbles in the Cider 15.3: Ice Cider

Chapter 16: Cider Troubles and How to Avoid Them

Appendix 1: Units and Measures Appendix 2: Companion Materials Bibliography About the Author Advertisement