Cider Making for Home & Farmstead 9.28.19

finnriver_andrew_byers_2015.jpg
2016_finnriver_orchard.jpg
finnriver_andrew_byers_2015.jpg
2016_finnriver_orchard.jpg

Cider Making for Home & Farmstead 9.28.19

105.00

This fermentation course for the beginner and the advanced student is based on the traditional cider making methodologies of England, France, and Spain.  We will cover some basic principles of tree fruit, fruit assessment for use in the cider house, and juice chemistry, followed by a walk-through of yeast lifecycle dynamics, yeast nutrition needs, and fermentation troubleshooting.  After lunch we will continue with the fermentation process, discuss finning, refinement, and blending ideas.  A final topic of the day is maturation options and stabilization, with packaging ideas for the home cider maker.  Students will have an opportunity to blend fresh juice and pitch yeast into a demijohn to take home and further explore the possibilities of fermented cider.  Chock-full of visual aids, numbers, application tips, and more.  The day will include a brief production facility tour, exemplary ciders to taste throughout the varied steps of the fermentation process, and potential for an orchard walk as time allows.

September 28th, 2019 :: 10am - 4:30pm :: Finnriver Farm :: ages 21+ :: Skill level: Any ::  Tuition: $85 + $20 materials fee :: Instructor Andrew Byers

Quantity:
Add To Cart

Instructor Profile:

Andrew Byers is a botanist and cordon bleu chef turned cider maker.  He has been managing microbial populations at Finnriver Farm & Cidery for almost four years; before that he helped produce estate-grown sparkling cider in cider orchards of upstate New York.  He brings an academic emphasis in fungal ecology and systems thinking/design to the forefront of home cider production, as well as a deep knowledge of tree fruit.  Over the years he has facilitated cooking classes, English writing courses, orchard workshops, youth soccer clinics, and four previous CedarRoot cider courses.  Andrew's passion is rooted in the networks of resilience created by living systems, which is what cider making is all about.