April Danann

Workshop Bookings

Wild Fermentation Day – Advanced Master Class

Wild Fermentation Day – Advanced Master Class


Welcome to my exciting world of wild fermented living foods!

I produce a select amount of naturally fermented apple cider vinegar and herbal Kombucha (Herbucha) made with spring fed well water, wild captured scobies, natural fruits, berries & herbs, old whiskey barrels and time.

Everyone can use naturally fermented foods.

These ancient recipes have come down the millennia with all sorts of lore attributed to them; from helping ease aches and pains, to a scalp soothing hair rinse, sorting out digestive complaints and clearing skin of rashes and acne and just great tasting food.

A ferment is one of nature’s amazing miracles of life in a bottle! Imagine something so simple giving so much…..

My apple cider vinegar & kombucha is unfiltered, unpasteurized, double or triple fermented, is not fermented in plastic and contains the most wonderful West Cork mother.

This advanced course offers you a chance to spend a full day with April Danann and assist in her production of herbucha, apple cider vinegars, sourdough bread and sauerkrauts.

Learn about the uniqueness of Aprils techniques, tips and trouble-shooting for wild fermentation and inside information on how to create the perfect commercial grade ferments every time.

Course Overview:

Raw materials

Wild scoby care and maintenance

Continuous brewing techniques



Aging & storage

In-depth hands on preparation of pre-ferment


Extensive notes on each fermentation technique

Also included:

Tastings throughout the day and a fermented lunch

Jars of all starters and mothers on departure….

  • 10am to 5pm

  • includes lunch, all starters and mothers,

  • extensive notes and commercial grade fermentation production

  • Open to 10 students

  • hands on

  • 24th October 2018

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