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Cider Making:

Cider Making Edit

The west of England is the home of cider making. Each Friday from Mid October to mid November we make cider, or rather we press apples and extract the juice, in the market garden. Because the equipment is all set up in our shed on these days, an opportunity exists to demonstrate the process of cider making on a small, but commercial scale.

We suggest a 3 hour course, either from 10-1, or 2-5, to include refreshments.

Course details.

We meet in the restaurant for tea or coffee. Then walk over to the kitchen garden building in the market garden, for an introduction. Here you meet the assistant, who is scratting and pressing apples on the small scale kit, making juice from different varieties of apples for tasting. We talk about the small scale kit and the implications of scale of operation when it comes to time, money and ambition.

We take seats in the kitchen garden building for a discussion about the cider making process, during which leaflets are given out and we start tasting single variety juices, the ideal varieties for apple juice and cider production. Your expert explains how he developed his own cider business many years before; how the current cider enterprise came to be and how he have created a range of cider types to maximise consumer interest. He will be delighted to hear of any anecdotal knowledge on the subject from course participants.

Next, we begin tasting different ciders and talk about the ideal circumstances that justify buying a kit to make the most of available apples; apple juice production; pasteurisation and so on. Continue by walking through the market garden to the Shed to see the process in action, including all the apparatus and staff needed to produce 1000 litres in a day. Afterwards, walk back through the market garden, taking in the crops in the polytunnels, perhaps tasting some unusual salads as we go.

Finally, it is back to the kitchen garden building, with a cider top-up if required.

Cost depends on number of participants.

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