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The Orchard Centre, in the attractive rural setting of Hartpury, Gloucestershire, is now functional - and what super facilities are available in the fine oak framed building!
Conveniently located between the UK’s two main cider production areas of Herefordshire and the South West of England, the Orchard Centre is the main base for the Cider Academy’s courses and Taste and Explore’s activities. It is a unique specialist centre for training in the production of cider, perry, juice and orchard fruit-based products and successful courses are now running, including the ever popular “Cider & Perry - Make & Enjoy”, further details of which are below.
Two successful Open Days were held at the Orchard Centre in May 2009 and another Open Day is being planned for Spring 2010. We look forward to welcoming you at the Orchard Centre!
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UK Courses in 2010 |
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Cider and Perry - Make & Enjoy
Saturday 24th April 2010 (Gloucestershire)
Sunday 21st August 2010 (Gloucestershire)
Saturday 4th September 2010 (Gloucestershire)
Sunday 9th October 2010 (Gloucestershire)
Saturday 6th November 2010 (Gloucestershire)
Cider - Making - Advanced
Tuesday 2nd - 4th/5th March 2010
Cider Making - Principles & Practice
Part 1 & Part 2 Commencing 22nd February 2010 (Gloucestershire)
Part 1 & Part 2 Commencing 6th September 2010 (Gloucestershire)
NACM Certificate in Cider & Perry Appreciation
12th - 14th May 2010 (Herefordshire)
13th - 15th October 2010 (Somerset)
Full details of these courses, venue direction map and booking forms
can be found by clicking here
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US Courses in 2009 - 2010 |
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USA Courses at Mount Vernon, WA.
Cider Making - Principles & Practice
28th June - 2nd July 2010
Cider Production - Avanced:
An Advanced Seminar Series
7th -12th December 2009
USA Courses at Cornell, Geneva, NY.
Cider Production - Building Expertise
1st - 3rd December 2009
NACM Certificate in Cider & Perry Appreciation
Friday 4th December 2009
Cider Making - A Foundation
TBA
Full details of these courses, venue direction maps and booking forms
can be found by clicking here
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This tailor-made and expert-led guided tour of western England will not only provide a comprehensive and exclusive insight into cider and perry and an opportunity to experience and learn about a variety of production methods, but will also offer a fantastic opportunity to explore less discovered countryside and to visit key centres of English heritage
For full details of this tour please click here
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MITCHELL F&D LTD. IS PROUD TO HAVE RECENTLY WON
THE FOLLOWING PRIZES FOR CIDER.
In all the training and other support services offered, Mitchell F&D Limited constantly aims to ensure that the information, knowledge and advise provided is always based on sound practical experience, is impartial, is up to date, is of the highest quality and is totally comprehensive. We have no trade secrets!
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The following is the text of an article which appeared in the October edition of the Country Living Magazine:
"go on a course"
Cider Making
Somerset is orchard country and the home of dozens of affectionately named apple varieties, including Tom Putt, Pig’s Snout and Silver Cup. So what better place to learn the art of cider making than at Dobunni Fruit Farm, in Lympsham, on a one-day course at Peter Mitchell’s Cider Academy? Being an award-winning producer himself, Peter had plenty of experience from which to draw expert advice and enthusiasm throughout the morning’s theory session. From fruit farmers to those simply partial to an odd glass of cider, like myself, we sat in the classroom learning about the numerous elements of production. These include apple storage, fruit presses, juice yields, the rule of blending bittersweet and bittersharp apple varieties, cider microbiology and - last but certainly not least - alcohol production. The morning’s class was peppered with several surprising facts, too, such as that apples will float in water, while pears sink. By the afternoon, we were ready to get stuck into the practical laboratory work, for which we paired up. We began by preparing our 5-litre demijohns and poured in 4 1/2 litres of pressed cox juice. To aid fermentation and prevent infection we added sulphur dioxide and then tested for the correct pH level. Next we added the all-important yeast, of which is required an astonishing 100 million cells per millilitre of juice. We calculated the volume of sugar to add based on what alcohol percentage we were after. I plumped for a hefty 8.5%. The sugar is added once fermentation begins so we did this when we got home. The higher the alcohol content the longer the cider will last - though I was pretty sure mine wasn’t going to be around for long. I left armed with the manual Peter had given us and optimistic for my soon-to-be-cider. After two months of maturation, I was able to sip my first glass of home-brew - it was pretty good, actually.” (Article written by Ruth Chandler)
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