1321 Exchange Street
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 course, we will examine the tradition, science, and craft of hard cider making at The Woodchuck Cidery in Middlebury, Vermont. We will begin with an introduction to orchard management and cider apple production with tours of nearby orchards. We will harvest apples for cider making at a pick-your-own orchard and return to The Cidery for apple pressing and juice analysis. Each student will inoculate their own small batch of cider and bring it home with them for fermentation, blending, and bottling. Students 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.
You must be 21 years of age or older to take this course.
Note: The cost of this course is $425. This includes the cost of a typical 2-day course ($300) plus the cost of a Hard Cider Kit & enough apples to make 6 gallons of Hard Cider (approx. 2 cases).
For more information and to register: http://www.vtc.edu/ag-course/introduction-hard-cider-making
For questions contact Rachel at Vermont Tech's Institute for Applied Agriculture and Food Systems