Cider Production

FDST 1091

Requests for course withdrawals, refunds, or transfers must be submitted by email to, 7 business days prior to the course start date.





A study of the production of hard cider including fermentation, forced carbonation and bottling of cider from concentrate. The goal of this course is to master of the production of cider through the use of various sources of apples, juices and concentrates.

Course Objectives

  • Apply an in-depth understanding of cider microbiology & chemistry and key aspects of technology.

  • Demonstrate a detailed insight into the techniques and application of sensory evaluation;

  • Identify a thorough appreciation of a range of techniques involved in product development, marketing and the operation of a successful cider production business.

Location & Times:

  • This is a hybrid course consisting of 25% Internet instruction and 75% classroom. Assignments and reading material will be posted on Grayson’s Internet teaching platform, Canvas, under the “Units/Lessons” tab.
  • Four, in-class sessions will be held on November 6th & 7th and November 13th & 14th at the Distilling Laboratory, Grayson College – West Extension. Class begins at 9AM and ends at 6PM. The in-class meetings will consist of hands-on activities and lectures/discussions. Attendance to these meetings is required. If you cannot attend please let the instructor know in advance.
  • 11/06/2021 - 12/09/2021


  • $350


This class is offered through the Center for Workplace Learning as a mirrored course. Students may take the course for non-credit and if they so choose, may transfer the course to credit. A student may transfer up to 9 hours of mirrored course work to the credit side.