Turning fresh apple cider into delicious fermented hard cider is the easiest and most enjoyable of fermentation processes. We obtain our juice from regional orchards in late October then meet throughout the fall to learn about all aspects of cider making. The first meeting will focus on tasting various ciders and deciding how you want to customize yours through yeast selection and use of herbs and fruit. The second class will be learning about apple varieties and pressing juice and fermenting. We move on to racking, bottling, kegging and other topics of interest. We will press as many fresh, local apples and crab apples as we can! Each student completes the course with 3-4 gallons of bottled cider, customized to personal taste with choices of yeasts, fruit, herbs and spices. Students with prior experience will gain increased knowledge about all aspects of cider making through instruction and independent study. Any questions, let me know.
We will meet 5-6 times on various Saturdays or Sundays from 4-7 pm from October 10- December 19th. There will be some flexibility in meeting days and times.
As of June, 2020, strict social distancing and mandatory face mask use will be in place for all classes.