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Cider, Hard and Sweet: History, Traditions, and Making Your Own (Third Edition) Paperback – September 2, 2013
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About the Author
Ben Watson is editor-at-large for Chelsea Green Publishing and a longtime supporter and writer about the Slow Food Movement. He lives in Francestown, NH.
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The most valuable part of the book for me were the tables of American and Euorpean apples used for cider, a chart for blending types and proportions- and one for yeasts used. Watson's conversational way of leading you through preparing and grinding your apples was a little short on detail for the total novice I thought but common sense would help get you through. I myself would want more detail on preparing for fermentation (a couple of tables in the Appendix are beyond me).
Good looking Resources section, looks like places to get just about everything from trees to equipment to information.