Cider Making 101 from apples to bottle

claySRC

Sat & Sun, Feb 23–24, 2019, 10 am – 4 pm

Hard Cider is the fastest growing segment of the alcohol beverage industry but it has a long and storied history in the U.S. and abroad. In this 2 day class, we will examine the tradition, science, and craft of hard cider. Clay Erskine, our cider maker, will walk you through the process of making cider from apple to juice to bottle. You will look at different techniques and different ways to bottle. From bottle fermentation to forced carbonization. This will be a packed 2 days.

This class is for someone who is committed and serious about learning how to make hard cider and will go into great detail. We will press various apple varieties and test their properties, discuss blending apple varieties and perform blended juice analysis. We will learn basic laboratory tests for evaluation of fruit and juice chemistry, fermentation monitoring, and analysis of finished hard ciders. Fundamentals of blending, bottling, and sensory evaluation will be presented as well as a sampling Stack Rock as well as other ciders from around the world. The class will be held from 10am until 4pm both Saturday and Sunday with a break for lunch. You may purchase a beautiful lunch in our tasting room.

You must be 21 years of age or older to take this course.

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