Kirsten K. Shockey

Very in-depth walk through of the Cidermaking process, with enough personal story to make it relateable. Instagram-pretty pictures and an excellent job breaking up a large amount of information into short, useful sections that aid with comprehension. I particularly like their no-judgment approach to the process, where the authors really encourage following the processes that make you happy and catering to your own tastes. A great introduction for beginners, and probably an excellent handbook show more for jumping off into sophisticated experiments for more advanced makers. As a cider aficionado, it adds to my appreciation of the process and infinite factors that lead to creating something I enjoy.

Advanced Reader's copy provided by Edelweiss. show less

Kirsten and Christopher Shockey have written a very accessible book on fermenting for novices. Their style is comfortable, like visiting over a kitchen table with a cup of coffee. They give details on what to watch out for, what not to worry about, anecdotes from their lives and ferments, and what to do with all the lovely fermented foods you make. I started in fermenting before I finished reading because they make it all sound so good and easy. They are not kidding either, it is easy, and show more delicious.

This book makes me want to ferment everything, or at least lots of things. I have to pull on my reins though, because my refrigerator is not large, nor is my house. So a little here, and a little there. Some of the pastes sound wonderful, and very convenient to have for cooking.

I went ahead and ordered a paperback of this book because I want to be able to flip back and forth between recipes easily. show less

The Big Book of Cidermaking by Christopher Shockey and Kirsten K. Shockey

Expert Techniques for Fermenting and Flavoring Your Favorite Hard Cider, from Sweet, Bubbly, Botanical, or Hopped to Barrel – Aged Apple Brandy and Pommeau

As my husband continues to bring in fruit from the garden, I truly wish that I had this book available to me in my house. Not only are the photographs gorgeous but the information is excellent and instructions easy to follow…well relatively easy to follow. That show more said, the book is not out till September 1 so perhaps I will be able to find it before next season’s harvest.

What I liked:
* The gorgeous photographs
* The section on making cider and what is needed to do so
* Information on the years used in fermentation, the differences in plain, infused, iced, drinking and spirited varieties of beverages
* The history portion and mention of the amazing Nick Botner – Ark Keeper of apple varieties
* The anecdotes
* The details included
* Some information on actual cider makers
* The inclusion of French, Welsh, Spanish and perhaps other foreign ciders and their makers
* Learning the types of wild yeasts that can be used
* Finding out that cider is not just made from apples
* The information on a few other fermented foods
* The Appendix that includes information with photos
* Everything except…

What I didn’t like:
* That the book is not already mine to use with the produce I have on hand :)

Did I enjoy this book? Yes
Would I recommend/buy this book? Definitely

Thank you to NetGalley and Storey Publishing for the ARC – This is my honest review.

5 Stars show less

I'm a vegetable gardener, and started canning as an alternative to freezing my harvest. I've been obsessed with fermenting vegetables - love the idea of preserving food, adding healthy probiotics to my food, and all without heating up my kitchen - but like I was with canning as first, I was so intimidated by the process.

I'm not, any longer. This is a great how-to guide, filled with amazing recipes that think outside the box. Everything is explained so this fraidy-cat isn't quite so afraid show more anymore. I also appreciate the small batch size, for my small sized family.

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received a free copy in exchange for my honest review show less