Introduction to Hard Cider Making: Vermont Tech + Woodchuck


You know you love to DRINK cider, but now you can learn how to MAKE it with the crew from what might be your long time favorite cider company, Woodchuck!

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 training, we will examine the tradition, science, and craft of hard cider making at The Woodchuck Cidery in Middlebury, Vermont. We’ll begin with an introduction to orchard management and cider apple production with tours of nearby orchards; we’ll harvest apples for cider making at a pick-your-own orchard and return to The Cidery for apple pressing and juice analysis. Each participant will inoculate their own small batch of cider and bring it home with them for fermentation, blending, and bottling.

Participants will learn basic laboratory tests for evaluation of fruit maturity 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 of ciders from Vermont and beyond.

The course includes the two-day training plus a hard cider making kit and enough apples to make six gallons of hard cider (approximately 2 cases).

Taught by Ben Calvi, noted Vermont Cider Maker and California Winemaker, Cider Maker and Product Developer at the Woodchuck Cidery and holds a Master of Science in Enology and Viticulture from the University of California Davis.

October 15-16, 2016 | 9am-4pm