Learn how to
make delicious cider from apple
to cup. This course explores both
traditional and modern approaches
to cider making and offers advice
on apple types, an introduction
to the characteristics of cider
varieties and guidance on fermenting
techniques for producing still
and sparkling ciders.
Participants learn how to mill
and press a mix of apples, producing
a gallon of juice to take away
and ferment to delicious cider.
The session also includes instructions
on how to construct an inexpensive,
robust cider press, with scaled
plans provided.
Course participants must bring
one glass gallon demi-john container
and at least two full carrier bags
of picked apples (fresh shaken
or windfallen apples from non-animal
grazed orchards or gardens are
acceptable), preferably to include
dessert and culinary varieties.
All other course materials, including
printed instructions are provided
by the course tutor. Please note
that tea/coffee/biscuits are provided,
but students should bring their
own lunch during which there will
be an opportunity to sample some
bottle-conditioned cider of the
type that students will learn to
make.
