Hard Cider Production and Orchard Management in the Pacific Northwest

Making hard cider for both commercial and private enjoyment is the target of renewed interest in areas that are well suited to growing apples. This manual provides basic information on the many considerations that go into the reliable production of high quality cider for market, including choosing among cider apple categories, laboratory juice analysis, fermentation procedures, maturation, pasteurizing, and product evaluation in Part I, and rootstock selection, pest management, harvest, and storage in Part II.

Authors: G.A. Moulton, Carol Miles, J. King, A. Zimmerman

48 pages | PNW 621

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