ADVANCED • IN-PERSON
ESSENTIAL LABORATORY TESTING OF CIDER & PERRY
Practical, hands-on laboratory training
for cider and perry producers
đź“Ť Virginia Tech
360 Duck Pond Rd.
Blacksburg, VA
BUILD PRACTICAL LABORATORY CONFIDENCE
Build the analytical skills, laboratory confidence, and technical judgment required to test cider accurately and use the results to make better production decisions.
BUILD PRACTICAL LABORATORY SKILLS
Develop confidence performing the routine analyses used to evaluate cider and perry throughout production.
IMPROVE MEASUREMENT ACCURACY
Learn how calibration, standardization, sample preparation, and proper laboratory technique influence the reliability of your results.
INTERPRET RESULTS WITH CONFIDENCE
Understand what analytical data means and how to use it when evaluating fermentation, stability, acid balance, sulfur dioxide, and overall product quality.
STRENGTHEN QUALITY CONTROL
Apply Quality Assurance and Quality Control principles to identify unreliable results, determine when testing should be repeated, and support more consistent production decisions.
This advanced three-day course provides intensive, hands-on training in the essential laboratory methods used throughout cider and perry production.
Participants will perform core chemical analyses, develop stronger laboratory technique, and learn how principles such as calibration, standardization, accuracy, precision, and data reliability affect the quality of analytical results.
Through applied instruction and supervised laboratory practice, this course will help participants connect analytical methods with real cider and perry production decisions.
Enroll for $1490 USD
YOUR INSTRUCTOR
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AMANDA STEWART
Amanda Stewart is an Associate Professor of Food Science & Technology at Virginia Tech in Blacksburg, VA, USA. Dr. Stewart addresses challenges in applied food and beverage fermentation science through an integrated research, teaching and extension program. Cider chemistry and cider fermentation are a major focus of her research, and she has been a regular speaker on cider science at regional and national conferences. Dr. Stewart holds a PhD in Food Science, MS and BS degrees in Agricultural & Biological Engineering and a BS in Biochemistry, all from Purdue University. Prior to academia, she worked in the wine industry in Oregon and New Zealand, and in engineering for sustainable development. Dr. Stewart is a proud member of the Cider Institute teaching team since 2020.
CORE LABORATORY METHODS
Participants will gain practical experience with essential cider and perry analyses, including:
- âś“ Specific gravity
- âś“ pH
- âś“ Titratable acidity
- âś“ Free sulfur dioxide
- âś“ Total sulfur dioxide
- âś“ Solution and reagent preparation
- âś“ Calibration and standardization
- âś“ Pipetting and sample preparation
- âś“ Starch testing and fruit maturity indicators
- âś“ Laboratory data recording and interpretation
The course also introduces extended and instrumental methods, including alcohol, residual sugar, volatile acidity, automated analysis, and microbial testing.
HOW YOU WILL LEARN:
This course combines technical instruction with extensive practical laboratory experience.
Participants will learn through:
- âś“ A minimum of 18 hours of instructor-led training
- âś“ Hands-on laboratory exercises
- âś“ Guided practice in core chemical analyses
- âś“ Calibration and standardization exercises
- âś“ Sample preparation
- âś“ Laboratory demonstrations
- âś“ Advanced and microbiological analysis demonstrations
- âś“ Supervised independent laboratory work
- âś“ Data recording and interpretation
- âś“ Practical discussions around quality and production decisions
The majority of the course is spent in a practical laboratory setting.
APPLY ANALYTICAL RESULTS TO PRODUCTION
Reliable testing allows producers to move beyond assumptions and make decisions based on measurable information.
Throughout the course, participants will learn how to combine multiple analytical results to evaluate cider quality, identify potential concerns, and determine when additional testing or corrective action may be necessary.
This applied approach helps connect laboratory work directly to fermentation management, product stability, quality control, and production planning.
WHO THIS COURSE IS FOR
This course is designed for:
- Cider and perry producers seeking practical laboratory skills
- Production staff responsible for analysis and quality control
- Small-scale producers developing in-house laboratory capabilities
- Cidermakers seeking greater confidence with routine chemical testing
- Quality and technical personnel
- Individuals working in wine, brewing, or other fermentation industries who want cider-specific laboratory training
COURSE FORMAT
- Three days of advanced, in-person training
- A minimum of 18 hours of instructor-led learning
- Extensive hands-on laboratory practice
- Demonstrations of advanced and microbiological methods
- Guided calibration, standardization, and sample preparation
- Supervised independent laboratory work
- Practical examination and continuous assessment
- The majority of course time spent in the laboratory
PREREQUISITES
Participants must:
- Meet the legal minimum drinking age in their jurisdiction.
- Possess a basic understanding of cider production and key chemical parameters, including specific gravity, pH, titratable acidity, and sulfur dioxide.
The Foundation Certificate in Cider & Perry Production is highly recommended but is not required when participants can demonstrate the necessary foundational knowledge.
ASSESSMENT
To successfully complete the course, participants must demonstrate competency through both practical examination and continuous assessment.
PRACTICAL LABORATORY EXAMINATION
Participants will independently complete core analytical methods and demonstrate proper technique, accuracy, and data recording.
CONTINUOUS ASSESSMENT
Instructor assessment will take place throughout the course and will consider laboratory technique, safe working practices, participation, and the interpretation of analytical data.
To pass, participants must demonstrate:
- Competency performing core laboratory analyses
- Accurate recording and interpretation of results
- Safe and appropriate laboratory practices
BUILD CONFIDENCE IN YOUR OWN LAB
Develop the skills to perform essential cider and perry analyses accurately, evaluate the quality of your results, and use laboratory data to support safer, more consistent, and better-informed production decisions.
REGISTER NOWWHY LEARN WITH CIDER INSTITUTE?
 The Cider Institute connects scientific research, technical knowledge, and practical production experience to provide education grounded in the realities of cidermaking.
RESEARCH-BASEDÂ Grounded in scientific research and technical knowledge.
EXPERT-LEDÂ Developed and taught by experienced cider professionals, researchers, and educators.
PRACTICALÂ Focused on knowledge and skills you can apply in production.
CONNECTEDÂ Built through collaboration with cider professionals, universities, and research institutions.
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EDUCATION
- Cidermaking 101
- Cider and Perry Production Foundation Online
- Advanced Cider & Perry Production: Professional Practice
- Essential Sensory Analysis of Cider & Perry
- Essential Laboratory Testing of Cider & Perry
- Good Manufacturing Practices for Cidery Employees
- GMPs, Safety & Sanitation for Cidery Owners and Operators