Cider

Cider is the juice from apples. Delicious when fresh, cider will naturally ferment because of wild yeasts on the fruit and in the air while the cider is being extracted from the fruit.

If you want to preserve your cider for months or years, you must “harden” it. You could depend upon wild yeasts to do the job, but if you’re looking for a more consistent product, you’ll want to use a more reliable yeast and monitor the fermenting process.

In this workshop, we first talk about the process in the classroom, and then head out to the orchard to pick ripe apples. Then, we crush them and extract the juice with a press. We set some aside to have delicious apple juice, and then head into the green room, where we’ll toss in some champagne yeast and start the process of fermentation.

For those who want to try the final product, we’ll sample last year’s cider.

Time: 3 hours

Cost: $30