Library

✅ = actually opened and read · 📄 = reputation and citation only, not opened.

Cider

• ✅ Andrew Lea — cider.org.uk — the free authority. Food chemist, ex-Long Ashton (the UK cider research institute). Actual science.
• ✅ Sulphite in cidermaking — the pH/dose table
• ✅ Science of Cidermaking pt 3 — juicing, maceration, oxidation
• 📄 Claude Jolicoeur, The New Cider Maker's Handbook (Chelsea Green, 2013) — the standard modern book. Buy this one first.
• 📄 Penn State Extension — Hard Cider Production (PDF)
• 📄 Cider Review — good on sensory; journalism not science
• 📄 BJCP cider faults — fault vocabulary

Faults

• ✅ The Morning Claret — Complete Guide to Mousiness — best plain-language treatment of our fault
• 📄 OENO One — microorganisms behind mousy off-flavour — peer-reviewed, open access
• 📄 AWRI wine faults
• 📄 UC Davis post-ferment diagnostic key

Mead — starting from zero

• 📄 Ken Schramm, The Compleat Meadmaker — the authoritative home meadmaking book.
• 📄 GotMead — deep community archive, forum-grade
• 📄 AHA — staggered nutrient additions
• 📄 TOSNA protocol — the common Fermaid O calculator

The one thing to know: honey is nutrient-poor in a way apple juice isn't. Mead's old reputation for harsh fusel flavours is mostly nitrogen starvation; staggered nutrient additions are the fix. That's the main way mead isn't just cider with honey.

To get

• [ ] Jolicoeur, The New Cider Maker's Handbook
• [ ] Schramm, The Compleat Meadmaker
• [ ] A pH meter
• [ ] Measured spray bottle (lost)