Description
Cider and Fruit Wine
The book delves into the process, starting with a simple and classic cider, and then moving on to more advanced variations where apple juice is blended with fruit juice. There are also recipes that don't use apple juice at all. Part of the book's mission is to show that fermenting must and juice is not difficult at all.
Classic cider has many dogmas attached to it. Some things are allowed, others are not. In this book, everything is allowed. The book bridges the gap between classic, technical brewing books and a modern cookbook.
The starting point is microbrewing, meaning working with small batches, typically 5-10 liters. This encourages experimentation and variation, and the process requires less space and can even be done in an apartment. @
The book is written as a 'read and brew' book. Each section corresponds to a step in the brewing process. They are arranged chronologically, so the first part of the book takes you through the entire process from apple to cider. The second part of the book contains recipes for cider and fruit wines, which use the same brewing process with a few deviations. Finally, there is a section on alternative ways to use cider in cooking. And you will certainly come up with your own combinations along the way.
The recipes in the book can easily be scaled up and down, and you are welcome to vary slightly from the given quantities. The recipes are generally written a little more loosely than they would be in a traditional cookbook. This makes the process itself much more intuitive, but the reader is still guided by the hand all the way from apple to cider, and before you know it, you'll be enjoying an ice-cold homemade cider.
Additional information
- Number of pages: 160
- Muusmann´ Forlag
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