MCA Education Seminars

  • 21 Apr 2016
  • 1:30 PM - 5:30 PM
  • The ROC 601 First St. NW Grand rapids, MI 49504 United States


  • If you are a current member of the MCA please register your attendance so we can get an idea of how many people are coming. there is no charge for these sessions!

Registration is closed

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.

1:15-1:30 Registration 

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.

Seminar Outline

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

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