These events are free to MCA members. Please register so we know how many people to plan for and that your membership is current. If you are interested in attending and are NOT an MCA Member you may purchase tickets HERE.
1:30-2:30 Fermentation of Michigan Fruit
Speaker: Bryan Ulbrich from Left Foot Charley. Owner and cider maker for Left Foot Charley began pressing and fermenting apples in 1996 for apple wine on the Kroupa farm on Old Mission Peninsula. In 2008 LFC began producing limited runs of hard cider as well. Cider production has steadily grown and LFC Cider is now available in 4 states in both bottles and draught. Bryan's background in white wine fermentation has led to an annual production of 15,000 gallons of clean fermented, Michigan grown apple cider.
Juice treatments: Clear or cloudy, Tannins, SO2
Yeast Decisions: Varieties/Style, Inoculation rates, Inoculation temperature, Timing, Rehydration, Native fermentations.
Fermentation: Temperature decisions, Oxygen, Nutrition, Stirring Active fermentations, Avoiding stress, Addressing stress, Halting for RS.
First Racking: Timing, SO2, Tannins.
2:30-3:30 Cider making equipment. Entry level to advance. Meet Chris Jennings from Vance Metal Fabricators.
3:30-4:30 Meet Julian Temperly
Julian Temperley has been a cider maker in Somerset UK for the past 40 years. Over the years' apples and cider have taken over most of the farm, though he does have sheep mainly for orchards grazing. The orchards, the heart of the operation cover 175 acres and contain 40 plus varieties and 20 varieties of perry pears.
Temperley’s ciders are mostly a blend of apples. Traditionally farm or artisan cider is made by blending sharp, sweet and bitter sweet apples and that is the skill of the cider maker. No concentrate is used . In his market he needs to be able to trace the bottle back to an orchard
Over the years his cider, Burrow Hill has won numerous awards and has mainly supplied a West Country market
In 1987 he founded the Somerset Cider Brandy Company and became the first UK distiller of apples for a very long time. This has been a great success and distilling cider is now half the business. He matures the brandy for up to 20 years. The cider and cider brandy products can now be found in many of the best restaurants in Europe.
4:30-5:30 MCA Member Meeting