The Grand Master Treatise on Cider and Perry Pomology
Why supermarket apples make thin cider, and how a calcium gel starves yeast to leave a cider naturally sweet
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Cider and perry are engineered drinks, and this treatise opens up the engineering. It starts in the orchard with Barker's Long Ashton grid, which sorts cider apples by malic acid and tannin, then follows the juice through the cold pulp rest, the pectin-and-calcium gel of keeving that starves yeast so a cider can stay naturally sweet, wild yeast succession, malolactic fermentation, and the sorbitol and arbutin that mark a perry. It finishes at the table with the Asturian high pour, pairing and reduction chemistry, a small-batch keeved cider protocol, and the pathogen, patulin, and bottle-pressure limits that keep unpasteurized juice and bottle-conditioned cider safe.
- Long Ashton Apple Quadrants & Blending Math
- Keeving: Pectin, PME & Calcium Gelation
- Cuvage, Oxidation & Tannin Chemistry
- Astringency, Bitterness & Polymerization
- Yeast Succession, SO₂ & Malolactic Fermentation
- Perry: Sorbitol & the Arbutin Marker
- Escanciado, Pairing & Service
- Food Safety, Bottling & Regulation
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