Cider Batch Tracker.

What's inside.

Fifty single-page batch entries that handle both sides of cider work: fresh-pressed juice from the orchard and packaged juice from the shop. Each spread captures juice source and starting gravity, sugar additions if any, yeast and nutrient choices, the fermentation curve, racking, conditioning, and packaging — keg, bottle-conditioned, still, or natural-méthode.

The back matter includes a cider yeast table, apple and perry-pear variety references, a styles section covering common, heirloom, French cidre, and ice cider, an SO2 grid (the same chemistry as wine), and a cost-and-yield tracker for the orchard-pressing route — so the book can answer whether the pressing trip was actually cheaper than the carton.

Built for.

Cidermakers serious enough to be making decisions about variety blends, keeving, and SO2 doses. The book doesn't gatekeep — it also doesn't waste pages on the absolute basics.

Part of the Fermentation Series.

Vol. IV. Sits next to the Wine Batch Tracker in chemistry but next to the Homebrew Batch Tracker in workflow — bottle conditioning, pressure-rated bottles, the same packaging questions.