Cider Institute: Essential Laboratory Testing of Cider & Perry
When
Mon, Nov 2, 2026, 8:30 AM — Wed, Nov 4, 2026, 5:30 PM
Where
WSU Mount Vernon WWREC 16650 State Route 536 Mount Vernon, WA 98273 (map)
More about this event
Cider Institute‘s intensive 3-day, in-person course introduces cider and perry producers to the fundamentals of laboratory analysis and its role in production. Through a combination of short lectures and extensive hands-on lab work, participants learn how to measure key chemical parameters, understand testing methods, and evaluate the reliability and accuracy of analytical results.
Participants will gain practical experience performing core analyses – including specific gravity, pH, titratable acidity, and free and total SO₂- while also exploring additional tests such as fruit maturity, alcohol, residual sugar, volatile acidity, and microbial analysis. By the end of the course, students will understand the principles behind laboratory testing and be able to carry out essential analytical methods used in cider and perry production.
COURSE FEES & CANCELLATION POLICY
The fee for Essential Laboratory Testing of Cider & Perry is USD $1490 + ticketing fees and includes expert training in laboratory methods of cider and perry analysis, a detailed lab manual with step by step instructions for analysis methods of cider and perry, lunch, and refreshments. Students may send a check to avoid service charges – email info@ciderinstitute.com for more information.
Cancellations received on or before August 31 will be refunded 100%, minus the service fee. Cancellations received September 1-30 will be refunded 50% minus the service fee. Cancellations received on or after October 1 are non-refundable; however, substitutes from the same organization are welcome. If for any reason the class is canceled or interrupted, the Cider Institute and/or workshop host will not be responsible for refunding of airfares and payment of accommodation, and will reimburse other costs, upon review, in proportion to the canceled activities minus a fair administrative cost.
PREREQUISITE FOR ATTENDANCE
It is recommended, but not required, that students have achieved the Cider & Perry Production – A Foundation certification. Alternatively, it is expected that students will have a basic knowledge of the chemical parameters of cider and perry production (ex. Specific gravity, pH, TA and SO2).
INSTRUCTORS:
The course will be taught by Cider Institute instructor Steven Trussler.
