Must and cider - fermented must and sweet must/STV

With this practical book, the production of cider and apple wine becomes child's play thanks to numerous illustrations and sketches.

Gone are the days when must or cider were regarded rather contemptuously as a by-product of agriculture. The company's own cider awards testify to the fact that this low-alcohol beverage has long since reached the pinnacle of enjoyment. With the completely revised practical book "Most und Apfelwein" (cider and apple wine), production is now even easier. The path to excellent-tasting cider begins with the sorting of the fruit, which is why a chapter is already devoted to this activity. Step by step, the book goes on to cover the pressing processes, juice treatment and fermentation, right through to bottling. Many illustrations, sketches and tables additionally illustrate the work steps. Since children should also be able to enjoy the "pressed fruit", a separate chapter is devoted to the preparation of sweet must.