Tutored by Peter Mitchell, this ADVANCED practical-based 'master class’ builds on foundation level training programs and aims to cover, in depth, the following key aspects of cider & perry production:

  • Meeting consumer requirements.
  • Management of cider & perry production as biotechnology – its microbiology & biochemistry.
  • Selection, application & management of production processes & technologies.
  • The flavour of cider & perry and sensory evaluation of the products concerned.
  • Laboratory analysis, Quality Control & Assurance.

Next available course dates in 2018

  15th -19th & 22nd-26th
January 2018
Course Full Click here for full details and prices


15th -19th & 22nd-26th
October 2018
Courses available Click here for full details and prices

Booking this course - please select one of the following 2 options.

  1. Reserve a place online. An invoice will then be issued for subsequent payment by BACS, card or cheque payment: CLICK HERE (Please Note: Course places can only be confirmed on receipt of payment).
  2. Download & complete a booking form, and return with your payment (card details or cheque) - CLICK HERE

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