Cider making is one of the easiest and most enjoyable of fermentation processes. We obtain our juice from regional orchards in mid-October then meet throughout the fall to learn about all aspects of hard cider making. Although we will purchase most of our juice, we will press as many fresh, local apples and crab apples as we can! Each student completes the course with approximately 3 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. Please contact me with any questions.
The first meeting is a free information session on Sunday, October 11th from 3-5 pm. We will taste various ciders and have an overview of the process. You can decide if you want to take the class and if so, register. You will also decide how you will customize your cider through yeast selection and use of flower blossoms, herbs and fruit.
Class begins on Sunday October 18th from 3-6 pm. We will begin to ferment our juice then move on to racking and bottling. We will meet 4-5 more times on various Saturdays or Sundays through early December when we bottle. There is flexibility in meeting dates- we can discuss this at first class.
Strict social distancing and mandatory face mask use will be in place for all classes.
Cancellations less than 24 hours before class will be refunded at 50% of the price. You are welcome to send another person in your place or use the full value of the ticket for another class in the future.