CIDER & MUST - The Essence of Apples
The book about one of the garden's greatest treasures, the apples, and how to make wonderful must and, later, cider. It doesn't take much more than the apples, a bit of equipment, determination and a little work, says Søren Lyshøj.
Hardcover, 128 pages.
Measures 16x25 cm.
Must is a great way to preserve the essence of apples. It can be a lovely autumn activity, and the good vitamins and the taste of late summer can be saved well into the winter.
When I, many years ago, started getting interested in cider brewing, I took a course where the instructor said that cider-making was a noble and highly complicated craft that only a few could master. We had just planted 25 cider apple trees on our land, so I got a bit worried about whether I would be able to manage.
But today I run my own courses at our small cidery near Køge, and I'm convinced that anyone, with a little care and enthusiasm, can produce lots of cider. Even of truly excellent quality, says Søren Lyshøj.
How do you make cider? Cider-making is a process that's tricky to control and hard to predict exactly. Apples vary widely and, depending on variety, soil and the summer's weather, have different flavour, sweetness and juice content. Cider-making is a complex craft, but over time it can be learned by anyone who cares to try.
Go for it — make your own cider. Cider is a drink steeped in history and proud traditions.
Take a sip of the wonderful world of apple must and cider, and give yourself the chance to become part of a centuries-old craft tradition.
