000			02642cam a22003493u 4500
001			15407
003			UtSlPG
005			20260610133348.0
006			m
007			cr n
008			260607r2005||||utu|||||o|||||||||||||| d
010			_a08017629
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTP
100	1		_aChapman, Thomas _q(Wine cooper)
245	1	4	_aThe Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director : _bIn Three Parts
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2005
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2005-03-18
508			_aProduced by S.R.Ellison, Robert Cicconetti, and the Online Distributed Proofreading Team
520			_a"The Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director" by Thomas Chapman is a comprehensive guide on the production and management of various fermented beverages, written during the mid-18th century. This instructional book, likely published in the 1760s, provides insights into the craft of making cyder, raisin wines, and malty beverages like beer and ale, offering practical instructions based on the author's extensive experience in the field. The book aims to inform both traders and households about the intricacies of fermentation and the care required to produce high-quality drinks. The content is organized into three main parts, each focusing on a different beverage type. In the first part, Chapman outlines the process of making cyder from fruit, detailing fermentation techniques, how to remedy common issues such as acidity and bad flavors, and methods to enhance the drink's appearance. The second part provides instructions for creating raisin wines, discussing the selection of fruit and the fermentation process. In the final part, he addresses brewing beer and ale, offering methods to fine and clarify these beverages, as well as how to create artificial yeast in case of shortages. Throughout the book, Chapman emphasizes the importance of following precise instructions in order to achieve successful results, making it a valuable resource for both novice and experienced makers of these traditional drinks. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aLiquors
653			_aWine and wine making
653			_aCider
653			_aCooking (Cider)
856	4	0	_uhttps://www.gutenberg.org/ebooks/15407
999			_c56795 _d56795