Kmiotek, Stephen J.
Young, Eric Mosher
North Country Hard Cider
This project worked in collaboration with North Country Hard Cider, a hard cidery established in 2014, to investigate two areas of interest. The first focused on yeast removal and product turbidity based on the flow rate through a centrifuge. Data was collected at various flow rates in order to optimize centrifuge performance. Turbidity and yeast count data for final products were determined to provide a baseline for future product development. The second experiment aimed to identify and create a profile of the various yeast strains found in the different steps of the fermenting process. Yeast strains were identified through DNA isolation, amplification, and sequencing. This information can be used for further product development and improving product consistency at North Country.
Worcester Polytechnic Institute
Major Qualifying Project
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