Stan Sisson, partner in Julian CiderWorks, will present ways to take home cider making to a higher level. Stan will cover:
•Working with fresh juice: how and why this differs from using pasteurized commercial juice.
•To Sulfite or not: when and why do you need to sulfite your juice, and what your options are.
•Wild or cultured yeast: your fermentation options, and which ones might work best for you. How terroir can affect cider character.
•Blending, the Cidermakers craft: how to get the most out of your blending options.
•Apple and Pear cultivars: where to get them, and which should I use?
•Small-scale apple and pear grinding and pressing: some options for getting juice from your apples and pears, and DIY versions that may be of interest.
•Resources for hobby and small-scale commercial cidermakers: books and online information sources for those interested in making cider from fresh fruit.
•FAQs: a list of frequently asked questions, with answers, relevant to making cider from fresh fruit.
* Please RSVP for this seminar, limited to 18 people