n New England, cider-making is to autumn what maple sugaring is to the spring season: a cultural activity. Cider expert Dennis D. Picard will teach us the history and process of this American tradition from the selection and collection of apples to the pressing of the fruit which results not merely in apple juice, but the extracted liquid from apples which is capable of fermentation. Picard will teach us how the fermentation process can result in 4% to 8% alcohol content in the cider that allows it to be kept from just after it is made all the way to the next season’s apple harvest. This program includes a slide presentation, a lesson on apple selection and varietal characteristics, grinding and pressing techniques, and an understanding of the art of fermentation.
Dennis D. Picard has been a museum professional in the “Living History” field for over 30 years. He began his career at Old Sturbridge Village in Sturbridge, MA, where he eventually spent 12 years filling various positions, including “lead interpreter,” where he researched and designed many public programs that are still offered by that institution today. He is presently director at Storrowton Village Museum in West Springfield, MA