Class Length: One-Day Class
Date: November 7, 2020
Time: 9:30 AM – 12:30 PM
No. of Students: Minimum: 8 students / Maximum: 30 students
Tools: Pen and paper to take notes
Description: From squeezing apples to filling bottles, a “how-to” for making traditional American cider! You’ll learn about selecting apple varietals, yeast, temperature, fermentation vessels, carbonating vs. still, bottling, and more. The workshop wraps up with DL cider tastings. Students will leave with 3 gallons of fresh pressed apple juice and fermentation supplies.