THE BIG BOOK OF CIDERMAKING; expert techniques for fermenting and flavoring your favorite hard cider (Storey Publishing, 2020, 336 pages, ISBN 978-1-63586-113-6, $29.95 USD softcovers) is by the team of Christopher and Kirsten K. Shockey. It's a DIY book with tips and guidance plus step-by-step photography. The preps cover a range of sparkling, still, dry, sweet, clear, cloudy, funky and mellow. They have also published three previous books on the art of fermentation: "Fermented Vegetables", "Fiery Ferments", and "Miso, Tempeh, Notto". In 1998 they bought an apple orchard in southern Oregon, and they've been hard at it ever since. The first 80 pages cover apples and the cider-making process. The balance of the book delves into fermentation styles: wild yeast ciders, cultivated yeast ciders, botanical yeasts, infused ciders, spirited and iced ciders. There is really a lot in this book, with a huge chapter on apple varieties and troubleshooting. The typeface is outstandingly large enough for my tired eyes.
Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is also a table of metric equivalents.
Audience and level of use: those wishing a great fermented fruit product such as hard apple cider.
Some interesting or unusual recipes/facts: quince cider; cherry cider; persimmon cider; and some sour ciders.
The downside to this book: nothing really.
The upside to this book: much reference material is included, such as a glossary, endnotes, resources, bibliography.
Quality/Price Rating: 93