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UK Courses in 2008:
Cider and Perry - Make & Enjoy
Saturday 5th April 2008 (Somerset)
Saturday 6th Sept. 2008 (Gloucestershire)
Saturday 11th Oct. 2008 (Gloucestershire)
Saturday 22nd November 2008 (Somerset)
Cider Making - Principles & Practice
Cider Orcharding Day 1 (Part 1) Monday 25th February 2008
Cider Production Day 2 - 5 (Part 2) Tuesday 26th - Friday 29th February 2008
NACM Foundation Certificate in Cider & Perry Appreciation
Wednesday 14th - Friday 16th May 2008
Cider Making - Advanced
TBA
Full details of these courses, venue direction map and booking forms
can be found by clicking here
USA Courses in 2008:
USA Courses at Mount Vernon, WA.
Cider Making - Science, Technology & Quality Control
TBA
Commercial Cider and Drinks Production:
An Advanced Seminar Series
Dates: TBA
Cider Making - Principles & Practice
23rd - 27th June 2008
USA Courses at Cornell, Geneva, NY.
Cider Production - Building Expertise
Dates: TBA
Cider Making - A Foundation
TBA
Full details of these courses, venue direction maps and booking forms
can be found by clicking here
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
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 aand 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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