Craft Cider Making. Questo articolo non è disponibile.
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Lingua: inglese
Editore: Crowood Press (UK), 2015
- Brossura
- Usato
Da: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.ThriftBooks-Atlanta
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Venditore AbeBooks dal 24 marzo 2009
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Condizione: Usato - Buono
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Descrizione dell’articolo da parte del venditore
Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
Codice articolo G1785000152I3N10
- Titolo
- Craft Cider Making
- Autore
- Lea, Andrew
- Editore
- Crowood Press (UK)
- Anno di pubblicazione
- 2015
- Condizione
- Good
- Sovraccoperta
- No Jacket
- Rilegatura
- Paperback
- Lingua
- inglese
- ISBN 10
- 1785000152
- ISBN 13
- 9781785000157
- Edizione
- terza edizione
- Peso dell'articolo
- 0,7 libbre
Fully revised and updated, this guide offers step-by-step instruction for small scale cider making. It retains the best of traditional practice but also draws on modern understanding of orcharding and fermentation science. Primarily for small scale makers ranging from a couple of apple trees to several acres of orchard, and hoping to make between 10 and 10,000 liters, it includes instructions on how to make still, dry cider; sparkling, sweetened, blended, and keeved versions; and unfermented apple juice, cider vinegar, and perry.
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Informazioni sull’autore
Andrew Lea is a retired food biochemist who spent 13 years at the National Fruit and Cider Institute. He has been a prize-winning hobby cider maker with his own small orchard.
Andrew Lea is a retired food biochemist who started his career in the tea industry and then spent thirteen years at the Long Ashton Research Station (the National Fruit and Cider Institute), followed by twenty years in wider food and beverage research and consultancy. For that time he has also been a prizewinning hobby cidermaker with his own small orchard.
Andrew Lea is a retired food biochemist who started his career in the tea industry and then spent thirteen years at the Long Ashton Research Station (the National Fruit and Cider Institute), followed by twenty years in wider food and beverage research and consultancy. For that time he has also been a prizewinning hobby cidermaker with his own small orchard.
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