With expert advice and clear, step-by-step instructions, The Big Book of Cidermaking equips readers with the skills they need to make the cider they want (whether sweet, dry, fruity, farmhouse-style, hopped, barrel-aged, or fortified). Christopher and Kristen Shockey’s years of experience cultivating an orchard and their experiments in producing their own ciders have led them to a master formula for cidermaking success, whether starting with apples fresh from the tree or working with store-bought juice.

Readers explore in-depth the different phases of fermentation and the entire spectrum of complex flavor and style possibilities, with cider recipes ranging from cornelian cherry to ginger and styles including New England, Spanish, and late-season ciders. For those invested in making use of every part of the apple, there’s even a recipe for vinegar made from the skins and cores left over after pressing.

This thorough, thoughtful handbook is an empowering guide for every cidermaker, from the beginner seeking foundational techniques and tips to the intermediate cider crafter who wants to expand their skills.