paper, 112 pp., $9.95
This work provides a good summary of the basic skills and techniques needed for cider-making. The whole process is much more involved than simply pressing juice from apples. Cider apples have a high tannin content and differ from culinary and table apples. Additionally, there is no one variety of cider apple. Since this book was written in England, apples choices are different from those in the United States. The book excludes the common apple cider varieties found in many retail outlets.
Scientific and traditional methods of making cider are explained and well photographed. All measurements must be exact for the fermentation process. Those who have a few apple trees might consider experimenting with cider-making with the details found in this brief but very helpful guide.
— Adele Kleine, Library volunteer and garden writer, Chicago Botanic Garden