ADVANCED • IN-PERSON
ADVANCED CIDER & PERRY PRODUCTION: PROFESSIONAL PRACTICE
An Immersive Training Program Exploring the Science and Art of Cidermaking
đź“Ť Cornell AgriTech
(New York State Agricultural Experiment Station)
630 West North Street
Geneva, NY 14456
DECEMBER 7–11, 2026
BUILD STRONGER PRODUCTION JUDGMENT
Develop the systems thinking and decision-making skills required to create cider with greater intention, consistency, and quality.
UNDERSTAND THE SCIENCE
Examine how chemistry, microbiology, raw materials, and process controls influence the final product.
MAKE BETTER DECISIONS
Evaluate tradeoffs, anticipate outcomes, and respond more confidently at key production stages.
CONNECT THE WHOLE SYSTEM
Link equipment, finishing choices, sensory goals, and production realities into one coordinated approach.
Through research-based instruction, laboratory exercises, sensory evaluation, hands-on production activities, and collaborative group work, you will strengthen your ability to solve production challenges and make evidence-based decisions aligned with defined quality and style goals.
SIGN UP NOWAdvanced Cider & Perry Production: Professional Practice is a five-day, in-person course designed for experienced cidermakers who are ready to move beyond following formulas and deepen their understanding of how the entire production system works together.
DAY 1: JUICE
Build a stronger understanding of the raw materials and early-stage decisions that shape cider production.
Topics include:
- âś“ Apple and pear composition
- âś“ Juice chemistry and adjustments
- âś“ Raw material selection and handling
- âś“ Equipment and processing decisions
- âś“ Waste streams and by-product management
- âś“ Industry standards
- âś“ Practical production decision-making
You will explore how fruit selection, processing methods, and juice preparation influence fermentation potential and final product quality.
DAY 2: FERMENTATION
Examine the biological, chemical, and operational factors involved in fermentation design and management.
Topics include:
- âś“ Fermentation planning and design
- âś“ Yeast selection and nutrient management
- âś“ Microbiology and spoilage control
- âś“ Fermentation biochemistry
- âś“ Environmental controls
- âś“ Fermentation monitoring
- âś“ Problem prevention
- âś“ Production-scale considerations
- âś“ Fermentation equipment
You will learn to assess fermentation conditions, anticipate potential issues, and make informed interventions.
DAY 3: FERMENTATION SYSTEMS
Develop a systems-based view of the interactions occurring throughout production.
Topics include:
- âś“ Chemical and microbial interactions
- âś“ Malolactic fermentation
- âś“ Facility design
- âś“ Production systems
- âś“ Cider styles and market positioning
- âś“ Clarification
- âś“ Stabilization
This stage of the course connects technical decisions with facility realities, product positioning, and long-term production outcomes.
DAY 4: FINISHING
Explore the decisions that shape balance, style, stability, and final product expression.
Topics include:
- âś“ Blending strategies
- âś“ Product additions
- âś“ Flavor and balance development
- âś“ Stabilization approaches
- âś“ Practical considerations
- âś“ Legal considerations
You will evaluate how finishing choices support both technical requirements and intended sensory outcomes.
DAY 5: PACKAGING AND PRODUCT EVALUATION
Bring the production system together through packaging, maturation, evaluation, and presentation.
Topics include:
- âś“ Packaging formats
- âś“ Packaging considerations
- âś“ Maturation
- âś“ Storage
- âś“ Product evaluation
- âś“ Connecting production decisions to final expression
- âś“ Group project presentations
Participants will present and defend their final production strategy as a team.
WHO THIS COURSE IS FOR
Advanced Cider & Perry Production is designed for:
- Commercial cider and perry producers
- Experienced cidermakers
- Production staff
- Cellar and operations personnel
- Quality assurance professionals
- Technical team members
- Individuals pursuing advanced professional certification
- Producers seeking stronger systems-based decision-making skills
This course is intended for participants who already understand foundational cidermaking concepts and are ready for deeper technical and operational study.
PREREQUISITES
Successful completion of the Cider & Perry Production – Foundation course is required.
Applicants with significant professional cidermaking experience who have not completed the Foundation course may be considered on a case-by-case basis.
Participants should already have a working understanding of:
- Cider chemistry
- Cider microbiology
- Cellar equipment
- Sensory evaluation
- Finishing
- Stabilization
- Packaging
BY THE END OF THIS COURSE,
YOU WILL BE ABLE TO:
- Apply a systems-based understanding of cidermaking
- Evaluate how production decisions influence final outcomes
- Analyze interactions between chemical, microbial, and physical components
- Predict the likely effects of production choices
- Make evidence-based decisions at key intervention points
- Use sensory and analytical tools to guide production
- Translate style goals into coordinated process decisions
- Evaluate cidermaking approaches using current science and industry practice
- Explain and defend production decisions with greater clarity
- Approach production challenges with stronger technical confidence
HOW YOU WILL LEARN
This course combines multiple learning methods to create a rigorous, applied experience.
Participants will take part in:
- Research-based lectures
- Laboratory exercises
- Hands-on production activities
- Sensory evaluation
- Team-based problem-solving
- Collaborative cidermaking
- Group discussions
- Production planning
- Decision-point exercises
- Final project presentations
The emphasis is not only on acquiring knowledge, but on applying that knowledge in realistic production scenarios.
YOUR INSTRUCTORS
CORTNI STAHL
Cortni Stahl is the co-owner and head cidermaker of Star Cider in Canandaigua, New York, where she crafts a diverse portfolio of ciders inspired by old-world cider-making traditions and the agricultural heritage of the Finger Lakes.
She and her husband, Adam, founded Star Cider in 2014, beginning with small-batch cider made in their basement before taking the leap to downsize their home, renovate an Airstream trailer, and build their cidery and tasting room with help from family and friends.
Their tree-to-tap philosophy reflects a deep commitment to local agriculture, sustainable sourcing, and thoughtful fermentation.
CHRIS GERLING
Chris Gerling is a Senior Extension Associate in the Department of Food Science at Cornell AgriTech in Geneva, NY. He works with the craft beverage industry to create educational programs that support the growth and improved quality of premium wines, ciders, and distilled spirits.
He manages the Vinification & Brewing Technology Lab, where fermentations are conducted for research projects and industry trials, as well as the Cornell Craft Beverage Analysis Lab, where products may be submitted for troubleshooting, routine analysis, or sensory appraisal.
WHY LEARN WITH CIDER INSTITUTE?
The Cider Institute provides research-based education for cider and perry producers around the world.Â
Our courses are developed with input from experienced cider professionals and educators, helping learners build practical knowledge grounded in real-world production.