Introduction to Making Hard Cider

Instructor: Nick Kelischek

Day & Date: Saturday, October 18, 2025

Time: 10:00 a.m. – 5:00 p.m.

Tuition: $100.00

Ages: 21 and Up

Location: This workshop takes place on the John C. Campbell Folk School Campus. Please arrive at the Cooking Studio in the Davidson Hall Building on the day of the workshop to check in. It is number 4 on the  Campus Map

All levels are welcome. No experience required.

Students Please Bring:

• Non-Note taking materials.
• (Optional) A snack and/or water bottle. Filtered water is available in the classroom.

Gain the experience and confidence you need to brew your own high-quality, cider at home. Explore cider through tasting and discussion, then try your hand at starting a cider of your own to take home to ferment.  Learn about equipment options, proper sanitation techniques, yeast handling, and how to bottle and keg cider. Minimum age 21.

An additional fee for materials provided by your instructor for this workshop is estimated at $25.00 THIS FEE IS PAYABLE TO THE INSTRUCTOR at the time of the workshop. Material fees may change depending on the number of participants and price of materials at the workshop. *Payment by cash or check is required for materials fees. 

* We contract with local and regional instructors for short workshops that generally require a minimum of 4 students to run. If you have any questions, you’re welcome to call Olive’s Porch for up-to-date enrollment information. To respect our instructor’s time and preparation for workshops please contact us as soon as possible if you are unable to attend a workshop. Cancellations made more than 14 days prior to a workshop will be issued a full refund. Cancellations made 14 or less days prior to your workshop are not eligible for a refund. If Olive’s Porch needs to cancel a workshop for any reason, we will issue a full refund. See our General Information and Policies page on our website for more information.

About Instructor: Nick Kelischek grew up in Brasstown and has deep understanding of the Folk School ethos.  He has taught beer and cider making at the school for the past 8 years and passionately enjoys sharing his knowledge on these tasty and important topics.