History, heritage and traditions of cider making
Types and use of apples & pears
Choice and care of equipment
Milling and pressing of apples & pears
Fermentation & Maturation
Blending & bottling
Click on Simon Reed's name above to see more about him.
- Learnt more about cider making than I thought I knew. Venue - excellent. Course content very thorough and well organised.
- Very helpful, gave me much more confidence and answered many questions.
- Terrific venue, lovely spot for any course. Really well looked after - lovely lunch.
- Really friendly, relaxed environment. Having lunch with the owners really added to the enjoyment of the day as it was great to listen to how it has all come together.
- I just wanted to email to say how much we enjoyed the course – we have great ideas now for going and taking over the garage to start brewing our own!
- Incredible location, venue, catering, welcome. Teaching was excellent, very knowledgeale, enthusiastic, responsive. I feel enthused and knowledgeable enough to start cyder making. A perfect day, nice group of people.
- Absolutely excellent all round! Course, lunch, venue. Thank you very much. Congratulations to Simon & Rough Old Wife for their award today. Pip J
- Excellent. The venue is fantastic, and I wish I could give extra marks for the food.
- First rate. I can’t wait to get stuck in!
- Very informative!
- Fantastic day – thoroughly enjoyed the course, great food and hospitality. Would highly recommend and definitely look at other courses held here. Thank you to all.
- Many thanks – a very informative and enjoyed day. PS I absolutely loved the soup!
- Learnt a lot today and enjoyed it too.
Putting the apples through the
Using the apple press.
Bottling and ....
What to Bring
- A few ripe apples of any variety to add to the mix
- A small plastic bottle for a juice sample to take home
- Strong, practical footwear