This course explores both traditional and modern approaches to cider making and offers advice on discriminating 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 clean, mill and press a mix of apples, producing a gallon of juice to take away and ferment to still or sparkling cider. The session includes instructions on how to construct a robust, maintenance-free cider press, with scaled plans provided.

Course includes all material requirements but participants need to bring at least two full carrier bags full of windfall or other apples, preferably to include dessert and culinary verities.