Cidermaking
Stan Sisson, partner in Julian CiderWorks, will present ways to take home cider making to a higher level. Topics include:
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.
Wild or cultured yeast: your fermentation options.
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.