Mar 24, 2015

Book Review: “Apples to Cider” by April White and Stephen Wood

Much like craft beer in the U.S. is on the rise, so too is American cider—at least in Virginia it appears as though new ciders (or hard ciders) are popping up on a regular basis. It only makes sense then, as popularity continues to grow, that a copy of Apples to Cider: How to make cider at home appeared on my steps just last week.

Now, I’m not a huge cider drinker myself, but I do like a nicely crafted and refreshingly crisp cider on occasion. And now, with the experience of Stephen Wood of Farnum Hill Ciders and April White, I’ve got a pretty solid outline of how to get started at home making my own. Well, if only I had the required equipment—which most homebrewers probably already have on hand.

From the flexible binding on this book to the large, full-color photos and easily digestible layout, Apples to Cider is an attractive reading experience. Looks will only take you so far however, and this one has plenty more to offer.

Apples to Cider cover photo

Interested in learning how to taste ciders like a pro? There are tips within the book on just that. Want to learn a bit more about the regional history of ciders around the world? Yep, there’s a little bit of info on that, as well. The authors have also provided a pretty detailed breakdown on the types of apples that make for the best tasting ciders, as well as diagnosing common issues and correcting flaws.

Apples to Cider isn’t the most in-depth publication I’ve read with regard to brewing, but I don’t think that’s really the point here. This book is a wonderful introduction to the topic and serves more as a jumping off point for those interested in tackling a new hobby. And much like any other instructional manuscript, the step-by-step instructions within the pages are not full proof or specifically detailed—experience is key to knowing what blend of apples will work best to get the result you’re after.

That all said, Apples to Cider is a fun little book. I certainly learned more about the apples and regions that have been integral to not only U.S. ciders, but also those on a global scale. Now, I just need to convince the father-in-law or a couple of homebrewing friends to take on the challenge of making a cider.

This is a review of a promotional copy received from the publisher.

More: ,