Also called: Cider Producer, Cidery Production Manager
Presses apples and pears and ferments the juice into hard cider at a cidery or orchard.
In the fall you work nonstop: grinding apples, pressing juice, and pumping it into tanks to ferment. The rest of the year you taste, blend, filter and can. Many cidermakers also help run the orchard.
Estimated; owners can earn more or less.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Certificate, about 0 years after high school. High school; many take short courses in fermentation.
Ways in: On-the-job training, Certification, Self-taught. Training cost: Under $15k.
Majors to look at: Fermentation Science, Food Science.
Growing about average. Craft cider is a small but steady niche.
Low risk for 10 years. Small cideries rely on hands-on pressing, tasting and blending; it is a small, craft-driven niche.
Age 21+. One way to start: Ask cideries and orchards for cellar or production work; fall harvest is the best time
Classes: Chemistry, Biology, Agriculture class.
Official data: O*NET occupation 51-9012.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.