Farmhouse Cider-Making | Berkshire Botanical Garden | Food & Wine, Lectures & Talks, Workshops & Classes | Chronogram Magazine

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Farmhouse Cider-Making

Learn the history and process of this American tradition the selection and collection of apples, the fruit pressing for apple juice, and the liquid which is capable of fermentation. Learn how the fermentation process can result in 4- 8% alcohol content allowing the cider it to keep for up to a year. There will be a slide presentation, a lesson on apple selection and varietal characteristics, grinding and pressing techniques, and an understanding of the art of fermentation.