CIDER-MAKING FOR HOME AND FARMSTEAD 9.15.18

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CIDER-MAKING FOR HOME AND FARMSTEAD 9.15.18

100.00

This fermentation course for the beginner and the advanced student is based on the traditional cider making methodologies of England, France, and Spain.  We will cover some basic principles of tree fruit, fruit assessment for use in the cider house, and juice chemistry, followed by a walk-through of yeast lifecycle dynamics, yeast nutrition needs, and fermentation troubleshooting.  After lunch we will continue with the fermentation process, discuss finning, refinement, and blending ideas.  A final topic of the day is maturation options and stabilization, with packaging ideas for the home cider maker.  Students will have an opportunity to blend fresh juice and pitch yeast into a demijohn to take home and further explore the possibilities of fermented cider.  Chock-full of visual aids, numbers, application tips, and more.  The day will include a brief production facility tour (sign up for the next day's "Cider-Making Equipment Extravaganza" class for an in-depth exploration of the production equipment!), exemplary ciders to taste throughout the varied steps of the fermentation process, and potential for an orchard walk as time allows.

September 15th :: 10am - 4:30pm :: Finnriver Farm :: ages 21+ :: Skill level: Any ::  Tuition: $80 + $20 materials fee :: Instructor Andrew Byers

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