News 2024 06 15 - Revision history

Algoldor at 14:51, 18 July 2024

2024-07-18T14:51:32Z

← Older revision		Revision as of 14:51, 18 July 2024
Line 3:		Line 3:
	Greetings to all,		Greetings to all,

	summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at [https://www.emfcamp.org/ EMF 2024 at Eastnor] as a part of the [https://foodhackingbase.org/wiki/Food_Hacking_Base Food Hacking Base (fhb) gang]. There were some challenges during the build up because of the unexpected rainy English weather, but over all it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have managed to source for future tastings, so we are now quite well stocked. From England I went to Normandie, where unexpected bottling took place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Kavsírna Jara, lot 4.3, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottled around eighty 75 cl bottles of kvasírna jara's cider, lot 4.2 with addition of honey, density 1016 at 17°C. Importantly I have brought to Czech around 200 l of lot 4.2 which we plan to blend into assemblage 3, cidre à pression. It will be assembled with honey and maybe some herbs, transferred into the kegs and used as draft cider at the events. Otherwise on the way to Czech it was quite adventures. I have lost two wheels from four on the trailer, managed to fix one but arrived just on three after all. The trip took around 24 hours, bit too much to my taste. It seems that my beloved trailer needs some decent upkeep, well it earned it over the years, no question about it. If all goes well we will have draft cider within ten days so we can use it at the events during the summer. One of the aims is to decrease the pressure on the stock of bruts which are now with the new bottling around 4500 of 75 cl bottles max. Next year, 2024 season, we should bottle at least 6000x of 75 cl bottles of bruts, rather eight thousand if possible. This is important because the bruts sell best and if we want to be secure that they are stable and don't referment, waiting two summers after bottling is the safest.		summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at [https://www.emfcamp.org/ EMF 2024 at Eastnor] as a part of the [https://foodhackingbase.org/wiki/Food_Hacking_Base Food Hacking Base (fhb) gang]. There were some challenges during the build up because of the unexpected rainy English weather, but over all it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have managed to source for future tastings, so we are now quite well stocked. From England I went to Normandie, where unexpected bottling took place. This year's cider got too dry however with help of Christophe Bouvet from [https://www.lafermeduvastel.net/ Ferme du Vastel] I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Kavsírna Jara, lot 4.3, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottled around eighty 75 cl bottles of kvasírna jara's cider, lot 4.2 with addition of honey, density 1016 at 17°C. Importantly I have brought to Czech around 200 l of lot 4.2 which we plan to blend into assemblage 3, cidre à pression. It will be assembled with honey and maybe some herbs, transferred into the kegs and used as draft cider at the events. Otherwise on the way to Czech it was quite adventures. I have lost two wheels from four on the trailer, managed to fix one but arrived just on three after all. The trip took around 24 hours, bit too much to my taste. It seems that my beloved trailer needs some decent upkeep, well it earned it over the years, no question about it. If all goes well we will have draft cider within ten days so we can use it at the events during the summer. One of the aims is to decrease the pressure on the stock of bruts which are now with the new bottling around 4500 of 75 cl bottles max. Next year, 2024 season, we should bottle at least 6000x of 75 cl bottles of bruts, rather eight thousand if possible. This is important because the bruts sell best and if we want to be secure that they are stable and don't referment, waiting two summers after bottling is the safest.
	We hope to see many of you during this summer trying our draft ciders and of course also other products, hopefully soon some probiotic drinks for example.		We hope to see many of you during this summer trying our draft ciders and of course also other products, hopefully soon some probiotic drinks for example.

Algoldor at 14:38, 18 July 2024

2024-07-18T14:38:05Z

← Older revision		Revision as of 14:38, 18 July 2024
Line 3:		Line 3:
	Greetings to all,		Greetings to all,

	summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at [https://www.emfcamp.org/ EMF 2024 at Eastnor] as a part of the [https://foodhackingbase.org/wiki/Food_Hacking_Base Food Hacking Base (fhb) gang]. There were some challenges during the build up because of the unexpected rainy English weather, but over all it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have managed to source for future tastings, so we are now quite well stocked. From England I went to Normandie, where unexpected bottling took place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Kavsírna Jara, lot 4.3, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottled around eighty 75 cl bottles of kvasírna jara's cider, lot 4.2 with addition of honey, density 1016 at 17°C. Importantly I have brought to Czech around 200 l of lot 4.2 which we plan to blend into assemblage 3, cidre à pression. It will be assembled with honey and maybe some herbs, transferred into the kegs and used as draft cider at the events. Otherwise on the way to Czech it was quite adventures. I have lost two wheels from four on the trailer, managed to fix one but arrived just on three after all. The trip took around 24 hours, bit too much to my taste. It seems that my beloved trailer needs some decent upkeep, well it earned it over the years, no question about it. If all goes well we will have draft cider within ~~tend~~ days so we can use it at the events during the summer. One of the aims is to decrease the pressure on the stock of bruts which are now with the new bottling around 4500 of 75 cl bottles max. Next year, 2024 season, we should bottle at least 6000x of 75 cl bottles of bruts, rather eight thousand if possible. This is important because the bruts sell best and if we want to be secure that they are stable and don't referment, waiting two summers after bottling is the safest.		summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at [https://www.emfcamp.org/ EMF 2024 at Eastnor] as a part of the [https://foodhackingbase.org/wiki/Food_Hacking_Base Food Hacking Base (fhb) gang]. There were some challenges during the build up because of the unexpected rainy English weather, but over all it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have managed to source for future tastings, so we are now quite well stocked. From England I went to Normandie, where unexpected bottling took place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Kavsírna Jara, lot 4.3, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottled around eighty 75 cl bottles of kvasírna jara's cider, lot 4.2 with addition of honey, density 1016 at 17°C. Importantly I have brought to Czech around 200 l of lot 4.2 which we plan to blend into assemblage 3, cidre à pression. It will be assembled with honey and maybe some herbs, transferred into the kegs and used as draft cider at the events. Otherwise on the way to Czech it was quite adventures. I have lost two wheels from four on the trailer, managed to fix one but arrived just on three after all. The trip took around 24 hours, bit too much to my taste. It seems that my beloved trailer needs some decent upkeep, well it earned it over the years, no question about it. If all goes well we will have draft cider within ten days so we can use it at the events during the summer. One of the aims is to decrease the pressure on the stock of bruts which are now with the new bottling around 4500 of 75 cl bottles max. Next year, 2024 season, we should bottle at least 6000x of 75 cl bottles of bruts, rather eight thousand if possible. This is important because the bruts sell best and if we want to be secure that they are stable and don't referment, waiting two summers after bottling is the safest.
	We hope to see many of you during this summer trying our draft ciders and of course also other products, hopefully soon some probiotic drinks for example.		We hope to see many of you during this summer trying our draft ciders and of course also other products, hopefully soon some probiotic drinks for example.

Algoldor at 14:01, 18 July 2024

2024-07-18T14:01:55Z

← Older revision		Revision as of 14:01, 18 July 2024
Line 2:		Line 2:

	Greetings to all,		Greetings to all,
	summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of the Food Hacking Base (fhb) gang. There were some challenges during the build up because of the unexpected rainy English weather but over all, it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have ~~manged~~ to source for future tastings, so we are now quite well stocked. From England I went to Normandie, where unexpected bottling took place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Kavsírna Jara, lot 4.3, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottled around eighty 75 cl bottles of kvasírna jara's cider, lot 4.2 with addition of honey, density 1016 at 17°C. Importantly I have brought to Czech around 200 l of lot 4.2 which we plan to blend into assemblage 3, cidre à pression. It will be assembled with honey and maybe some herbs, transferred into the kegs and used as draft cider at the events. Otherwise on the way to Czech it was quite adventures. I have lost two wheels from four on the trailer, managed to fix one but arrived just on three after all. The trip took around 24 hours, bit too much to my taste. It seems that my beloved trailer needs some decent upkeep, well it earned it over the years, no question about it. If all goes well we will have draft cider within tend days so we can use it at the events during the summer. ~~Among~~ the ~~others it will~~ decrease the pressure on the ~~stocks~~ of bruts which are now with the new bottling around 4500 of 75 cl bottles max. Next year, 2024 season, we should do at least 6000x of 75 cl bottles of bruts, rather eight thousand if possible. This is important because the bruts sell best and if we want to be secure that they are stable and don't referment, waiting two summers after bottling is the safest.
			summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at [https://www.emfcamp.org/ EMF 2024 at Eastnor] as a part of the [https://foodhackingbase.org/wiki/Food_Hacking_Base Food Hacking Base (fhb) gang]. There were some challenges during the build up because of the unexpected rainy English weather, but over all it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have managed to source for future tastings, so we are now quite well stocked. From England I went to Normandie, where unexpected bottling took place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Kavsírna Jara, lot 4.3, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottled around eighty 75 cl bottles of kvasírna jara's cider, lot 4.2 with addition of honey, density 1016 at 17°C. Importantly I have brought to Czech around 200 l of lot 4.2 which we plan to blend into assemblage 3, cidre à pression. It will be assembled with honey and maybe some herbs, transferred into the kegs and used as draft cider at the events. Otherwise on the way to Czech it was quite adventures. I have lost two wheels from four on the trailer, managed to fix one but arrived just on three after all. The trip took around 24 hours, bit too much to my taste. It seems that my beloved trailer needs some decent upkeep, well it earned it over the years, no question about it. If all goes well we will have draft cider within tend days so we can use it at the events during the summer. One of the aims is to decrease the pressure on the stock of bruts which are now with the new bottling around 4500 of 75 cl bottles max. Next year, 2024 season, we should bottle at least 6000x of 75 cl bottles of bruts, rather eight thousand if possible. This is important because the bruts sell best and if we want to be secure that they are stable and don't referment, waiting two summers after bottling is the safest.
	We hope to see many of you during this summer trying our draft ciders and of course also other products, hopefully soon some probiotic drinks for example.		We hope to see many of you during this summer trying our draft ciders and of course also other products, hopefully soon some probiotic drinks for example.

Algoldor at 14:26, 15 June 2024

2024-06-15T14:26:57Z

← Older revision		Revision as of 14:26, 15 June 2024
Line 2:		Line 2:

	Greetings to all,		Greetings to all,
	~~the~~ summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of Food Hacking Base (fhb) ~~project~~. There were some challenges during the build up ~~especially~~ but over all, it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have manged to source for future tastings, we are quite well stocked. From England I went to Normandie, where unexpected bottling ~~too~~ place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel~~, So~~ I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Kavsírna Jara, lot 4.3, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottled around eighty 75 cl bottles of kvasírna jara's cider, lot 4.2 with addition of honey, density 1016 at 17°C. Importantly I have brought to Czech around 200 l of lot 4.2 which we plan to blend into assemblage 3, cidre à pression. It will be assembled with honey and maybe some herbs, transferred into the kegs and used as draft cider at the events. Otherwise on the way to Czech it was quite adventures, I have lost two wheels from four on the trailer, managed to fix one but arrived just on three. It seems that my beloved trailer ~~need~~ some decent upkeep, well it earned it over the years, ~~not~~ question about it. If all goes well we will have draft cider within tend days so we can use it at the events during the summer. Among the others it will decrease the pressure on the stocks of bruts which are now with the new ~~botling~~ around 4500 of 75 cl bottles max. Next year, 2024 season, we should do at least 6000x of 75 cl bottles of bruts, rather eight thousand if possible. This is important because the bruts sell best and if we want to be secure that they are stable and don't referment, waiting two summers after bottling is the safest.		summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of the Food Hacking Base (fhb) gang. There were some challenges during the build up because of the unexpected rainy English weather but over all, it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have manged to source for future tastings, so we are now quite well stocked. From England I went to Normandie, where unexpected bottling took place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Kavsírna Jara, lot 4.3, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottled around eighty 75 cl bottles of kvasírna jara's cider, lot 4.2 with addition of honey, density 1016 at 17°C. Importantly I have brought to Czech around 200 l of lot 4.2 which we plan to blend into assemblage 3, cidre à pression. It will be assembled with honey and maybe some herbs, transferred into the kegs and used as draft cider at the events. Otherwise on the way to Czech it was quite adventures. I have lost two wheels from four on the trailer, managed to fix one but arrived just on three after all. The trip took around 24 hours, bit too much to my taste. It seems that my beloved trailer needs some decent upkeep, well it earned it over the years, no question about it. If all goes well we will have draft cider within tend days so we can use it at the events during the summer. Among the others it will decrease the pressure on the stocks of bruts which are now with the new bottling around 4500 of 75 cl bottles max. Next year, 2024 season, we should do at least 6000x of 75 cl bottles of bruts, rather eight thousand if possible. This is important because the bruts sell best and if we want to be secure that they are stable and don't referment, waiting two summers after bottling is the safest.
	We hope to see many of you during ~~the~~ summer trying our draft ciders and of course also other products, hopefully soon some probiotic drinks for example.		We hope to see many of you during this summer trying our draft ciders and of course also other products, hopefully soon some probiotic drinks for example.

	Have a great time, enjoy ~~your summers~~ and hopefully see you soon!		Have a great time, enjoy the sun and hopefully see you soon!

	Sincerely for Kvasírna Jara,		Sincerely for Kvasírna Jara,

	František Apfelbeck		František Apfelbeck

Algoldor at 14:20, 15 June 2024

2024-06-15T14:20:06Z

← Older revision		Revision as of 14:20, 15 June 2024
Line 2:		Line 2:

	Greetings to all,		Greetings to all,
	the summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of Food Hacking Base (fhb) project. There were some challenges during the build up especially but over all, it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have manged to source for future tastings, we are quite well stocked. From England I went to Normandie, where unexpected bottling too place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel, So I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Kavsírna Jara, lot 4.3, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottled around eighty 75 cl bottles of kvasírna jara's cider, lot 4.2 with addition of honey, density 1016 at 17°C. Importantly I have brought to Czech around 200 l of lot 4.2 which we plan to blend into assemblage 3, cidre à pression. It will be assembled with honey and maybe some herbs, transferred into the kegs and used as draft cider at the events. Otherwise on the way to Czech it was quite adventures, I have lost two wheels from four on the trailer, managed to fix one but arrived just on three. It seems that my beloved trailer need some decent upkeep, well it earned it over the years, not question about it. If all goes well we will have draft cider within tend days so we can use it at the events during the summer. Among the others it will decrease the pressure on the stocks of bruts which are now with the new botling around 4500 of 75 cl bottles max. Next year, 2024 season, we should do at least 6000x of 75 cl bottles.		the summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of Food Hacking Base (fhb) project. There were some challenges during the build up especially but over all, it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have manged to source for future tastings, we are quite well stocked. From England I went to Normandie, where unexpected bottling too place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel, So I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Kavsírna Jara, lot 4.3, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottled around eighty 75 cl bottles of kvasírna jara's cider, lot 4.2 with addition of honey, density 1016 at 17°C. Importantly I have brought to Czech around 200 l of lot 4.2 which we plan to blend into assemblage 3, cidre à pression. It will be assembled with honey and maybe some herbs, transferred into the kegs and used as draft cider at the events. Otherwise on the way to Czech it was quite adventures, I have lost two wheels from four on the trailer, managed to fix one but arrived just on three. It seems that my beloved trailer need some decent upkeep, well it earned it over the years, not question about it. If all goes well we will have draft cider within tend days so we can use it at the events during the summer. Among the others it will decrease the pressure on the stocks of bruts which are now with the new botling around 4500 of 75 cl bottles max. Next year, 2024 season, we should do at least 6000x of 75 cl bottles of bruts, rather eight thousand if possible. This is important because the bruts sell best and if we want to be secure that they are stable and don't referment, waiting two summers after bottling is the safest.
			We hope to see many of you during the summer trying our draft ciders and of course also other products, hopefully soon some probiotic drinks for example.

			Have a great time, enjoy your summers and hopefully see you soon!

			Sincerely for Kvasírna Jara,

			František Apfelbeck

Algoldor at 13:37, 15 June 2024

2024-06-15T13:37:47Z

← Older revision		Revision as of 13:37, 15 June 2024
Line 2:		Line 2:

	Greetings to all,		Greetings to all,
	the summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of Food Hacking Base (fhb) project. There were some challenges during the build up especially but over all, it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have manged to source for future tastings, we are quite well stocked. From England I went to Normandie, where unexpected bottling too place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel, So I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Kavsírna Jara, lot 4.3, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottled around eighty 75 cl bottles of kvasírna jara's cider, lot 4.2 with addition of honey, density 1016 at 17°C. Importantly I have brought to Czech around 200 l of lot 4.2 which we plan to blend into assemblage 3, cidre à pression. It will be assembled with honey and maybe some herbs, transferred into the kegs and used as draft cider at the events.		the summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of Food Hacking Base (fhb) project. There were some challenges during the build up especially but over all, it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have manged to source for future tastings, we are quite well stocked. From England I went to Normandie, where unexpected bottling too place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel, So I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Kavsírna Jara, lot 4.3, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottled around eighty 75 cl bottles of kvasírna jara's cider, lot 4.2 with addition of honey, density 1016 at 17°C. Importantly I have brought to Czech around 200 l of lot 4.2 which we plan to blend into assemblage 3, cidre à pression. It will be assembled with honey and maybe some herbs, transferred into the kegs and used as draft cider at the events. Otherwise on the way to Czech it was quite adventures, I have lost two wheels from four on the trailer, managed to fix one but arrived just on three. It seems that my beloved trailer need some decent upkeep, well it earned it over the years, not question about it. If all goes well we will have draft cider within tend days so we can use it at the events during the summer. Among the others it will decrease the pressure on the stocks of bruts which are now with the new botling around 4500 of 75 cl bottles max. Next year, 2024 season, we should do at least 6000x of 75 cl bottles.

Algoldor at 13:33, 15 June 2024

2024-06-15T13:33:20Z

← Older revision		Revision as of 13:33, 15 June 2024
Line 2:		Line 2:

	Greetings to all,		Greetings to all,
	the summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of Food Hacking Base (fhb) project. There were some challenges during the build up especially but over all, it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have manged to source for future tastings, we are quite well stocked. From England I went to Normandie, where unexpected bottling too place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel, So I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from ~~Cidrerie~~ Jara, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and ~~bottles~~ around eighty 75 cl bottles of kvasírna jara cider with addition of honey, density 1016 at 17°C:		the summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of Food Hacking Base (fhb) project. There were some challenges during the build up especially but over all, it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have manged to source for future tastings, we are quite well stocked. From England I went to Normandie, where unexpected bottling too place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel, So I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Kavsírna Jara, lot 4.3, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottled around eighty 75 cl bottles of kvasírna jara's cider, lot 4.2 with addition of honey, density 1016 at 17°C. Importantly I have brought to Czech around 200 l of lot 4.2 which we plan to blend into assemblage 3, cidre à pression. It will be assembled with honey and maybe some herbs, transferred into the kegs and used as draft cider at the events.

Algoldor at 13:11, 15 June 2024

2024-06-15T13:11:56Z

← Older revision		Revision as of 13:11, 15 June 2024
Line 2:		Line 2:

	Greetings to all,		Greetings to all,
	the summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of Food Hacking Base (fhb) project. There were some challenges during the build up especially but over all, it was really nice to meet many friends and cider enthusiasts.		the summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of Food Hacking Base (fhb) project. There were some challenges during the build up especially but over all, it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have manged to source for future tastings, we are quite well stocked. From England I went to Normandie, where unexpected bottling too place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel, So I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Cidrerie Jara, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottles around eighty 75 cl bottles of kvasírna jara cider with addition of honey, density 1016 at 17°C:

Algoldor: Created page with "<<>> Greetings to all, the summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of Food Hacking Base (fhb) project. There were some challenges during the build up especially but over all, it was really nice to meet many friends and cider enthusiasts."

2024-06-15T13:00:45Z

Created page with "<<<Back to the main page>>> Greetings to all, the summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of Food Hacking Base (fhb) project. There were some challenges during the build up especially but over all, it was really nice to meet many friends and cider enthusiasts."

New page

[[Main_Page|<<<Back to the main page>>>]]

Greetings to all,
the summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of Food Hacking Base (fhb) project. There were some challenges during the build up especially but over all, it was really nice to meet many friends and cider enthusiasts.