MARC details
| 000 -LEADER |
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| fixed length control field |
04566cam a2200421 i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
2013018621 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
DLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20190729105525.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
130610s2013 vtua bf 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2013018621 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781603584739 |
| Qualifying information |
(hardback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Canceled/invalid ISBN |
9781603584746 (ebook) |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
pcc |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
DLC |
| -- |
MvI |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP563 |
| Item number |
.J65 2013 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
663/.63 |
| Edition number |
23 |
| 084 ## - OTHER CLASSIFICATION NUMBER |
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| Classification number |
CKB088000 |
| -- |
CKB100000 |
| -- |
CKB035000 |
| -- |
CKB015000 |
| -- |
GAR005000 |
| Number source |
bisacsh |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Jolicoeur, Claude, |
| Dates associated with a name |
1954- |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The new cider maker's handbook : |
| Remainder of title |
a comprehensive guide for craft producers / |
| Statement of responsibility, etc. |
Claude Jolicoeur. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
White River Junction, Vermont : |
| Name of publisher, distributor, etc. |
Chelsea Green Publishing, |
| Date of publication, distribution, etc. |
[2013] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
ix, 337 pages : |
| Other physical details |
illustrations (some color) ; |
| Dimensions |
27 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 520 2# - SUMMARY, ETC. |
|---|
| Summary, etc. |
"All around the world, the public's taste for fermented cider has been growing more rapidly than at any time in the past 150 years. At its best, cider is a pure, healthy beverage that reflects both the skill of the cider maker and the quality of the fruit that's used to make it. And with the growing interest in locally grown and artisan foods, many new cideries are springing up all over North America--often started up by passionate amateurs who want to take their craft cider to the next level as small-scale craft producers. To make the very best cider--whether for yourself, your family and friends, or for market--you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker's Handbook is here to help. Author Claude Jolicoeur is a well-known and award-winning amateur cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with the best modern practices to provide today's enthusiasts all they need to produce high-quality ciders. From deep, comprehensive information on all aspects of fermentation to advice on the best apples to grow or source for cider to instructions on how to build your own grater mill or cider press, the author's experience and enthusiasm shine through. Novices will appreciate the overview of the cider-making process that's presented in Part I. But as they develop their skills and confidence, the more in-depth and technical parts of the book will serve as an invaluable reference that will be consulted again and again"-- |
| Assigning source |
Provided by publisher. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Part I. The Basics of Cider Making -- 1. Material and Supplies -- 2. The Raw Material : Apple Juice -- 3. Cider Preparation -- Part II. Growing Apples for Cider -- 4. The Cider Orchard -- The Cultural Practices -- An Extensive Cider Orchard Example -- Planning the Cider Orchard -- A Commercial Orchard Example : Poverty Lane Orchards -- 5. The Varietal Selection -- Cider-Apple Classification -- Recommended Varieties by Region -- Directory of Apple Varieties -- Part III. Juice Extraction -- 6. Apple Mills -- Main Characteristics of Mills -- Making a Grater Mill -- 7. Apple Presses -- Main Characteristics of Presses -- Designing and Building a Press -- Strength of the Press Frame -- Screw Mechanics -- Part IV. The Apple Juice or Must -- 8. The Sugars -- Generalities on Sugars -- The Hydrometer -- The Amount of Sugar in Apple Juice -- 9. The Acids -- Total or Titratable Acidity -- Measurement of Total Acidity by Titration -- The Acidity and the pH -- 10. The Tannins or Phenolic Substances -- 11. The Nitrogenous Substances -- 12. The Pectic Substances -- Part V. Fermentation and Beyond -- 13. Blending -- 14. The Fermentation Process -- The Sulfite -- The Yeast and Yeast Nutrients -- The Monitoring and Control of the Fermentation -- The Malolactic Fermentation -- The Alcohol -- 15. Cider Diversity -- Sweetness in Cider -- Bubbles in the Cider -- Ice Cider -- Cider Troubles and How to Avoid Them -- Appendix 1: Units and Measures -- Appendix 2: Companion Materials. |
| 596 ## - |
|---|
| -- |
1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cider |
| Form subdivision |
Handbooks, manuals, etc. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
COOKING / Beverages / Wine & Spirits. |
| Source of heading or term |
bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
COOKING / Beverages / General. |
| Source of heading or term |
bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
COOKING / Specific Ingredients / Fruit. |
| Source of heading or term |
bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
COOKING / Methods / Canning & Preserving. |
| Source of heading or term |
bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
GARDENING / Fruit. |
| Source of heading or term |
bisacsh |
| 948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN) |
|---|
| Series part designator, SPT (RLIN) |
u379553 |
| 949 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
TP563 .J65 2013 |
| w |
LC |
| c |
1 |
| h |
EY8Z |
| i |
33039001340925 |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) |
|---|
| a |
27532 |