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CourseEstablished

Cider, Mead & Fruit Wine Fermentation

Produce cider, perry, mead and fruit wines with good yeast management, nutrition and stability for small-scale production.

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Level
Course
Modules
6
Duration
2–3 months
Format
Live online
School
Fermentation
What you will study

6 modules, one growing line of knowledge.

Hover or tap a module to follow the path from the first session to the final project.

At a glance

How the programme grows, phase by phase.

PHASE 1
Foundations
  • Raw materials: apples, pears, honey and fruit
  • Yeast selection and wild fermentations
PHASE 2
Practice
  • Nutrition, temperature and fermentation control
  • Malolactic fermentation, ageing and blending
PHASE 3
Application & project
  • Clarification, stabilisation and carbonation
  • Faults, spoilage organisms and quality control
What you will be able to do

Cider, Mead & Fruit Wine Fermentation

By the end you will have worked through:

  • Raw materials: apples, pears, honey and fruit
  • Yeast selection and wild fermentations
  • Nutrition, temperature and fermentation control
  • Malolactic fermentation, ageing and blending
  • Clarification, stabilisation and carbonation
Your learning path

Where this programme sits in the school.

You are here · CourseCider, Mead & Fruit Wine FermentationNext · DiplomaDiploma in Koji & Japanese Fermentation
People also search for

Related searches

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FAQ

Questions about this programme

Do I need experience to study Cider, Mead & Fruit Wine Fermentation?

No previous experience is needed. The course starts from the foundations.

How is Cider, Mead & Fruit Wine Fermentation taught?

Live online, in 6 modules with a working professional, a small group and a final project.

What certificate do I get?

Fungaris issues a course certificate on completion. Accreditations are assessed according to the training completed and the local regulations of each country.

What can I study after Cider, Mead & Fruit Wine Fermentation?

The natural next step is Diploma in Koji & Japanese Fermentation.

How it is taught

Live, in a small group, with a real project.

i.A live professorMycologists, biologists, engineers and chefs who work in the field.
ii.A small groupQuestions in every session, and classmates from many countries.
iii.A real projectEach programme closes with applied work, reviewed by your professor.
iv.A certificateIssued by Fungaris on completion of the programme.
Related programmes

Keep branching.

All fermentation programmes
CourseEstablishedKoji Making & ApplicationsGrow Aspergillus oryzae on rice, barley and other substrates and use koji to transform flavour in traditional and modern cooking.FermentationCourseEstablishedMiso Making: Tradition & TechniqueMake rice, barley and soybean miso and develop new misos from local legumes and grains, with attention to ageing and safety.FermentationCourseEstablishedSoy Sauce & Fermented SeasoningsUnderstand and produce naturally brewed soy sauce, garums and other koji-based seasonings, from moromi to pressing and pasteurisation.Fermentation
Admissions & Fees

Join the next intake.

Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments.

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