Basic Cider Making Class

Ever fancied making your own cider?

  • 3 hours
  • 80 British pounds
  • Unit 11, Restormel Industrial Estate, Lostwithiel, PL22 0HG

Service Description

INTRODUCTION Beginning at 1 PM, an introduction to Fowey Valley accompanied by a short talk. THE THEORY OF CIDER MAKING So how do cidermakers classify the hundreds of different apples used in cidermaking? You’ll learn about the different kinds of apples and which ones to use when you make your own cider. We’ll give you a short history of cider, find out where apples come from and how the technology developed. Don’t know where to start with your equipment? There’s juicing presses, scratters, sieves, tanks, airlocks and much, much more to investigate. Why is testing and measuring important? Barrie, our head cidermaker, will show you how to measure your starch, sugar, tannin, acid, Ph, and yeast. TASTING There are so many different kinds of ciders, including scrumpy, very scrumpy, eastern counties, dry, medium, sweet, carbonated, champagne, and keeved. We’ll run down all of these, and you’ll get to try them too! (Don’t worry about drinking and driving we’ll have a spittoon for those that choose not to swallow.) We’ll talk about the kinds of cider you would like to make yourself and give you an explanation of the different methods used to make these ciders. PRACTICAL CIDERMAKING If you have your own trees, we can tell you about pruning and picking, and sugar levels. Sanitation is incredibly important when you’re making cider, we’ll show you why, and tell you how you can improve the quality of your cider through good practice. Juicing and straining using whole fruit juicers. This is where you’ll really get stuck in! You’ll be measuring in practice. Adding your own starch, sugar, tannin, acid, measuring the PH and filling in your record sheet. Next we’ll be adding yeast and finding out how to keep the air out. POST COURSE ACTIVITY You’ll find out what to do with your cider when you get home, how long to leave it and in what kind of temperatures. Sweetening options. Should you blend, add sweeteners, apple juice, or sugar? Keeping options. Should you pasteurise, filter, disgorge, or keeve? Carbonation is important! Find out about sugar quantities and pressure. There are lots of other things you can do with cider, including vinegar and distilling. You’ll get to take a look at our vinegar room. Barrie will the give you some further information and reading, and tell you where to get everything you’ll ever need to make cider from. Of course we won’t let you go away without a proper Fowey Valley tasting. You’ll get to taste everything in our range!

Upcoming Sessions

Contact Details

+ 07707049907