Claude Jolicoeur is the author of The New Cider Maker’s Handbook,
which has been acclaimed worldwide as a major reference on the
topic of cider making. In French, he has authored Du pommier au
cidre (From Apple Tree to Cider) and collaborated to the collective
work La transformation du cidre au Québec (Cider Processing in
Quebec).
A mechanical engineer and research scientist by profession, he
started in the late 1980s making cider as a hobby. Since then, he
has accumulated vast experience, always searching to obtain the
highest quality possible. His ciders have earned many awards at
competitions, including Best of Show at the prestigious Great Lakes
International Cider and Perry Competition (GLINTCAP).
Claude has traveled widely throughout the Cider Planet, is
regularly invited to be a guest speaker or cider judge at
international cider festivals and events, and actively participates
in discussion forums such as the Cider Workshop. He currently works
on the evaluation of wild native apples for the establishment of
collections of high-quality cider apple varieties that are well
adapted to the conditions of eastern Canada. He lives in Quebec
City.
“Over the years Claude has been inspiring--and
challenging—his friends and acquaintances, including me, to make
better cider. He approaches cider making and life with an
analytical mind, a keen intellect and a wry sense of humor. That
all comes through in The New Cider Maker’s Handbook. Designed for
experienced cider makers as well as for serious beginners,
it’s a gold mine for everyone who’d like to make good cider. It’s
packed with excellent, detailed explanations and information. It is
well organized and clearly written. What an excellent contribution
to the cider library.”--John Bunker, apple historian and author of
Not Far from the Tree
“Claude Jolicoeur is a true student of the art and science of
cider.From clear, concise discussions of the technical aspects of
cider making, to the selection of proper cider apples, this is a
treatise for all time.The text is straightforward, and can be an
excellent guide to novice cider makers, but it is endowed with a
wealth of information that will benefit ciderists at all levels of
the craft. I only wish this book had been available when I first
began making cider.”--Chuck Shelton, ciderist, Albemarle
CiderWorks, North Garden, VA
“Have you ever tasted a true farmhouse cider, full-bodied and
richly flavored, or finished a meal with a sweet ice cider? Then
you know the astonishing range of this once nearly forgotten drink.
Whether you’re a hobbyist interested in learning about fruit
selection, or a commercial producer looking for better quality and
consistency, this is your book. Claude Jolicoeur informs every page
of his hands-on, comprehensive guide with 25 years of research and
experience. For anyone who aspires to make the finest quality
fermented cider, The New Cider Maker’s Handbook is as indispensable
as an apple press.”--David Buchanan, author of Taste, Memory
“We wish we’d had this book when we were starting out. Cider making
is an art, of course, but it’s also very much a science, and Claude
shows he is among the leading experts in both aspects. The New
Cider Maker’s Handbook is a practical, approachable,
well-organized, extensively researched guide to cider making, from
apple selection to pressing to fermentation and beyond. As
experienced cider makers, we find it essential, but it’s excellent
for beginners as well. As craft cider grows in popularity and
stature throughout the U.S. and Canada, we expect Claude’s book to
become North America’s preeminent cider reference.”--Scott Heath
and Ellen Cavalli, co-owners, Tilted Shed Ciderworks, Sonoma
County, CA
"Based on Claude Jolicoeur’s 25 years experience in craft cider
making, The New Cider Maker’s Handbook combines the author’s
personal perspectives with solidly researched information from
cider makers worldwide, to create a manual which is both practical
and inspirational. Some of the detail, for instance on press
design, alcohol measurement, and naturally sweet and ice ciders is
simply unavailable elsewhere. The focus on North American
apple varieties and conditions will be welcomed by many, but this
book is invaluable to hobbyists and small commercial cider makers
no matter where they live. A worthy addition to the modern
cider literature."--Andrew Lea, food scientist and author of Craft
Cider Making
“J.M. Trowbridge wrote the first Cider Makers’ Hand Book in 1890.
This modern take on the apple fermenter’s art picks up the trail
anew. Claude Jolicoeur makes exceptional cider doable for even a
guy like me. Balancing the acids and sugars of righteous juice lies
at the heart of the method. Pour your friends the ‘nectar of the
gods’ from here on in when next you pop a cork.”--Michael Phillips,
author of The Apple Grower and The Holistic Orchard
“Claude Jolicoeur’s New Cider Maker’s Handbook is an invaluable
resource for the serious home cider maker. However, serious
professionals will also find a lot of great reference material,
especially the sections devoted to apple varieties.”--Mike Beck,
president, U.S. Association of Cider Makers
“This is the book so many craft cider makers have been waiting for:
at once comprehensive, detailed, and authoritative. Planting an
orchard? There are guidelines and suggestions. Need a mill or a
press? There are plans and instructions. Trying to grasp the
process, or to know how to measure? It's there--sugar, acidity, pH,
tannin, balance. Troubleshooting a problem? All the common
shortcomings are covered. It really is ‘orchard to bottle,’ with
both guidance and technical background all along the way.”--Dick
Dunn, president, Rocky Mountain Cider Association
Library Journal- "Award-winning cider maker Jolicoeur provides a
comprehensive guide to cider making, covering the selection of
apple varieties, chemical formulas and charts, and the construction
of mills and presses. Though Jolicoeur claims that his work is
appropriate for the amateur cider maker, his perspective as a
mechanical engineer results in a book that is far too technical,
dense, and text heavy for a novice. However, its accuracy and tone
will be of value for serious hobbyists and small-scale professional
cider makers."
Booklist- "Jolicoeur is a mechanical engineer who delights in the
details of cider-making, from calculations and formulas to
spreadsheets. Based in Quebec, he 'discovered' cider in 1988 after
finding rows of abandoned apple trees on newly acquired land. His
vocation and avocation combine to bring readers a step-by-step
guide with a number of color photographs. It starts simply enough,
with an overview of the process, apple growing and selection, and
seven principles for producing the best, from 'good cider needs
great apples” to “remember what you did.' After a careful review of
dozens of regional apple varieties (and a few pears, to make the
cider equivalent called perry), complete with notes on sugar,
acidity, tannin, juice yield, harvest date, and pressing season, he
dives into the more difficult processes, including juice
extraction, fermentation, and troubleshooting. Some good chemistry
basics help, as do an 'I can build it' mentality and competency."
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