PROBABLY THE MOST RESPECTED SOURCE OF INFORMATION, TRAINING, ADVICE AND SUPPORT AVAILABLE ANYWHERE IN THE CIDER AND PERRY INDUSTRY

The Following Items are Available

A comprehensive limited edition Technical Manual for the Cider Industry

Mitchell's Science, Practice and Quality Assured Production of Cider and Perry

A fully referenced and illustrated instructional and reference book of over 250 A4 pages of detailed content

Technical Manual Electronic Documents

To be used to PLAN, OPERATE and MONITOR a cider and perry production facility

A number of items of equipment are also available for sale

Please scroll down the page to see further details

Perry Label

For further information, details of all resources, a price list and an order form, see below

"The definitive resource for any commercial Cidermaker" -  Dr Andrew Lea, Cider Chemist and Author of "Craft Cider Making".
"I will tell the troops if they read the book and follow all the advice they will not go wrong" -  Jonathan Blair, Head Cider Maker HP Bulmer 1992 - 2000. Now acts as a technical advisor to another company.

"Comprehensive - Surely a good and useful work for the global Cider Industry." -  Michael Huppert: Head of Sales Beverage Technology, Bucher Unipektin AG.

"An excellent reference." -  MJ, Australia

"What a masterpiece!" -  SG, Denmark

The book is organised in three parts as outlined here: HERE

A detailed subject index can be downloaded here:  HERE

The book is primarily designed as an instructional, guidance and reference text as described:  HERE

Sample pages are included:  See above: FLIP BOOK

Technical Manual Electronic Documents

OVERVIEW: In conjunction with the book, these fully editable Word and Excel working documents are designed to assist in PLANNING, OPERATING and MONITORING a cider and perry production facility. Regularly used by this Author and by other Cidermakers for many years and continually reviewed and updated according to changing circumstances. The purposes of the documents are to:

1.Be used to help plan a facility, a new product and a process e.g., a fermentation

2. Monitor a process (e.g., fermentation), cost-effectiveness of a product and/or activity (e.g., fruit processing), consumer requirements and feedback (e.g., Hedonic assessment of a product) and to ensure targets and legal requirements are met

3. Provide exemplars of written documents, including specifications (e.g., apple supply), procedures/work instructions (e.g., packaging), schedules (e.g., tank cleaning) and plans (e.g., HACCP)

4. Provide training e.g., how to plan, manage and monitor a fermentation

The following aspects of production are included:

  • Production planning, including spreadsheets for facility resourcing and production cost analysis

  • Record systems, model work instructions, specifications and procedures, some of which are also integrated into the record systems

  • Quality Assurance, including a model HACCP Plan and proformas to be used in its development

  • Analytical and Hedonic Sensory analysis model questionnaires and data analysis spreadsheets

USAGE: The documents can be used with or without modification as required.

A full list and outline description of the documents can be viewed

and downloaded for printing:  CLICK TO GO TO E-DOCS LIST :

 

Price List and Order Form

CLICK HERE FOR PRICE LIST

 CLICK HERE FOR ORDER FORM

 

Cider Production Equipment

As Peter is retiring from his main work, a range of equipment used for cider production and laboratory work will be available for sale. For a current list of items available, please see down-loadable pdf document available here: Equipment List. Over time the list will be updated as items are sold and new ones added.

Equipment enquiries CLICK HERE