Author: R.K. French
Year: 1982
Format: Paperback 2010 /Hardback 1982
Page Count: 191
Price new: £3.57 (Amazon)*
Price used: £7.27 (Amazon)*
*accurate at the time of posting
Description: (TLDR)
I've just started reading this book, written over 30 years ago it's often quoted in more recent books. It goes in detail into the history and production of cyder (what we would label real cider today) and calls for resurgence of cyder production which we now have.
On the back of the book it says:
'This book encapsulates all that has been lost in the cider world over the last 200 years, but having said that, over the last twenty five years, there has been a strong and diverse renaissance in cidermaking across the country, from Land's End to Norfolk from Start Point to the Black Isle. I am sure that Roger French would be heartened by the way in which his book has triggered not only in the making of Real Cyder once again but a new and healthy respect for it's place in our national psyche.'
James Crowden
'This book describes the rise and fall of cyder and sets out in practical detail the traditional techniques for making it.
We are all familiar pastuerized, bland and carbon-dioxide-injected cider, but cyder is a living wine of some subtlety, matured in cask and bottled in the manner of champagne. Cyder disappeared from England in the nineteenth century, yet at it's height in the seventeenth century cyder was often preferred to good French white wine and there was much discussion on how cyder should best be made.
Today cyder is having a renaissance. The reader is taken through all the necessary stages from planting the tree, gathering the fruit, pressing and fermentation to laying down the vintage. The book also includes food and drink recipes for when you have made your cyder.'
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