Cider Making Course Spring 2020
This spring, learn how to make cider from Hale & True owner and cider maker, Kerry McKenzie. Join us for three sessions over five weeks as we cover the process from start to finish. In each session at the taproom, we will walk through the cider making steps, gain hands-on experience, and end with a tasting. Hale & True provides everything you need to make, bottle, and take home one gallon of cider - six 22oz bottles of your own to enjoy!
The class is focused on learning how to make consistent, delicious cider and creating a solid foundation of cider making knowledge. We'll also touch upon some advanced techniques, different cider styles, and cider history.
This is a small group course with a limited number of spots available. Individual tickets are $205, and a two-person ticket is $295 (for two people making one batch of cider).
Session 1: Getting Fresh Pressed Juice & Pitching YeastTuesday, April 14, 6:30-8:00pmWe'll be picking up juice from our favorite local orchard for everyone to use as the base of your cider. We'll talk about the different varieties of local apples available, their characteristics, and history of cider making apples. Together, we will measure the sugar density of the fresh juice, then everyone will rehydrate and add yeast to their own gallon of fresh juice to begin the fermentation process. We'll talk about the science behind turning sugar into alcohol while enjoying a glass of Hale & True and sampling different styles of cider.Session 2: Racking & Clearing CiderTuesday, April 28, 6:30-8:00pmAs active fermentation comes to the end, the yeast settles to the bottom of the container. To preserve the best flavor and aromas, we will move the cider into a fresh container, leaving the yeast behind then leaving the cider to continue to clear and condition for another couple weeks. Everyone will again enjoy a glass of Hale & True and sample additional cider as we discuss what we learned.Session 3: Bottling Cider & Naturally CarbonatingTuesday, May 12, 6:30-8:30pm (2-hour class)The cider is now ready to bottle! Everyone will blend their finished cider with a small amount of priming sugar and yeast, which together allow the cider to naturally carbonate in the bottle. We will then transfer the cider into large format 22oz bottles and cap them to take home. After about 2 weeks of bottle conditioning, the cider will be carbonated and ready to drink. As the cider continues to age, its flavor will only continue to develop. We will toast to our hard work with some more cider, review what we've learned, and share resources to make it easy to continue making cider at home.