12th-16th January, 29th June-3rd July & 7th-11th September 2015 – Cider & Perry Production Course by Cider Academy: Principles & Practice

Website: Cider Academy

Review of course from Feb 2011

Dates: The course is run on the following dates:

12th-16th January (Fully booked)
29th June-3rd July
7th-11th September

Address:

The Orchard Centre, Blackwell’s End, Hartpury, GL19 3DB (Practical lessons)
Old Domincan Chapel, Murrels End Hartpury (Theory lessons)

Price: £605+VAT

Early booking discount:

If you book & paid at least 2 months in advance, then you will receive a £30 discount:

Booking Details: Online / Printable Booking Form

Course schedule

Day 1

• History of cider & perry production
• The current market-place for cider and perry
• Legislative requirements
• Cider & perry production – an overview
• Cider & Perry tasting – an introduction
• Principles of cider apple orcharding : Site selection and preparation, selection, planting and establishment of new trees, orchard management.
• Key principles of cider and perry production

Day 2-4

• Fruit selection, harvesting and processing
• Juice composition and its preparation prior to fermentation. Cider & perry microbiology
• Practical laboratory techniques for cider making – SG, acidity, pH, SO2
• Yeast handling and establishment of fermentation
• Fermentation and its management
• Maturation and its management.
• Practical blending and product development
• An introduction to downstream processing: Application of filtration and pasteurisation. Fining. Packaging.

Day 5

• Quality Control. Record keeping
• HACCP and Quality Assurance
• Commercial production – financial aspects
• Trouble-shooting – expert-led problem analysis and solutions.
• Cider & perry tasting: Methods and application of sensory evaluation of cider and perry

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