This ‘master’ class, tutored by Peter Mitchell, builds on Cider Principles & Practice

and aims to cover, in depth, the following key aspects of cider & perry production:

• Meeting consumer requirements
• Management of cider & perry production as biotechnology – its microbiology & chemistry
• Selection, application & management of production processes & technologies
• The flavor of cider & perry and sensory evaluation of the products concerned
• Quality Assurance and Quality Control of cider & perry production

Class Content
• Production & Planning Control
• Biotechnology of Cider Production
• Fermentation & Maturation
• Production Processes & Technologies
• Sensory Analysis for Cider & Perry Production
• Alternative Techniques & Adding Value
• Practical Work: A practical project is include in the class, involving production planning, product development & blending,

laboratory analysis, cost analysis and the application of sensory evaluation techniques

Participants will receive
• Expert tuition, training, practical methods and a wide ranging advice & guidance
• A detailed reference manual & workshop notes

• Documented instructions for laboratory analysis
• A comprehensive electronic Technical Manual, which includes proforma documents and spreadsheets for use in cider & perry production.

Course fee includes technical manual, lab supplies, meals & beverages.

Prerequisites for attendance
• Basic knowledge & understanding about cider & methods of its production
• Understanding of the principles of microbiology, chemistry & biochemistry
• Previous training in and/or experience of basic laboratory techniques (e.g. titrations)
• Letter of recommendation from established cidermaker