Fermentation is an easy way to transform local foods for nutrition, flavor, and preservation. Fruit juices have a long history of this transformation into apple tonics, hard ciders, and vinegars.

In this workshop, fermentista Laura Killingbeck shows you step by step how to transform local apple juice into fizzy soda and hard cider, using simple principles of fermentation.

This event is hosted by SEMAP and registration will be available soon through their site.