Advanced Cider and Perry Production: Science, Skills, and Quality

This 5-day, in-person course at Cornell Agritech in Geneva, NY offers an immersive, hands-on learning experience focused on cider and perry production. As the flagship program of The Cider Institute, it aims to provide participants with in-depth knowledge of key aspects of cider-making, including fermentation, maturation techniques, and quality assurance practices.

The course covers:

• Principles of quality production and the science behind cider fermentation (microbiology and biochemistry)
• Practical skills for commercial cidery operations
• Sensory evaluation and alternative techniques for adding value
• Quality control methods, as well as technologies for managing production processes

By the end of the course, participants will have gained both theoretical understanding and practical experience in the art and science of cider-making, contributing to the development of a sustainable, quality-driven cider industry.

Prerequisite for attendance:

• Be over the legal minimum age for the retail purchase of alcoholic beverages
• Have achieved the Foundation Certificate in Cider & Perry Production from The Cider Institute and / or extensive experience in cider production and a fundamental knowledge & understanding of the main principles of chemistry, microbiology and fermentation science

Course instructors have trained with international cider educator Peter Mitchell and have adapted his approach to the modern cider industry:

• Chris Gerling is a Senior Extension Associate in the Department of Food Science at Cornell University. He works at Cornell AgriTech in Geneva, NY, where he manages the Vinification & Brewing Laboratory and the Cornell Craft Beverage Analysis Lab. He is a member of the Cider Institute of North America's executive committee.
• Steven Trussler is an education specialist at Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI) in the Niagara region of Ontario, Canada where he develops and delivers programming for the cider and wine industries. Before his current role, he worked as commercial winemaker and in a beverage alcohol analytical lab.
• Cortni Stahl has been making cider for over 10 years now and owns a commercial cidery - Star Cider - Canandaigua, NY.

For more information about this course, prerequisites, or the Cider & Perry Production Certificate Program, contact [email protected].

The fee for this course is USD $2800 + service charges. This includes 5 days of expert training, detailed reference manual, electronic Technical Manual which includes proforma documents for use in cider & perry production, all cider samples, and lunches. Students may send a check to avoid service charges - contact [email protected] for more information.

Cancelations received before February 26, 2026 will be refunded 100%, minus service fees. Cancelations received February 27-March 26, 2026 will be refunded 50% minus service fees. Cancelations received on or after March 27, 2026 are non-refundable; however, substitutes from the same organization are welcome. If for any reason the class is canceled or interrupted, the Cider Institute will not be responsible for refunding of airfares and payment of accommodation, and will reimburse other costs in proportion to the canceled activities minus a fair administrative cost.

Photo credit: Rio Chantel for Western Cider Co.

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Host or Publisher Cider Institute of North America