News 2025 03 11 - Revision history

Algoldor at 11:05, 13 March 2025

2025-03-13T11:05:02Z

← Older revision		Revision as of 11:05, 13 March 2025
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	[[Image:Cidre_labeling_1600_fa032025.jpg\|thumb\|right\|Labeling our ciders using starch.]]		[[Image:Cidre_labeling_1600_fa032025.jpg\|thumb\|right\|Labeling our ciders using starch.]]
	[[Image:Garden_cornus_trimming_1600_fa032025.jpg\|thumb\|right\|Trimming of the cornus bushes.]]		[[Image:Garden_cornus_trimming_1600_fa032025.jpg\|thumb\|right\|Trimming of the cornus bushes.]]
	[[Image:Soutirage_yeast_sediment_1600_fa032025.jpg\|thumb\|right\|~~Racking~~ of the cider, beautiful yeast sediment.]]		[[Image:Soutirage_yeast_sediment_1600_fa032025.jpg\|thumb\|right\|Soutirage (racking) of the cider, beautiful yeast sediment.]]
	[[Image:Cidries_talking_zlata_cidrova_pecet_2025_1600_js08032025.jpg\|thumb\|right\|Cider discussion, [https://www.instagram.com/cousins_cider/ Cousins Cider], [https://selskysad.cz/ Selský Sad] a Kvasírna Jara. ~~Foto~~ JS.]]		[[Image:Cidries_talking_zlata_cidrova_pecet_2025_1600_js08032025.jpg\|thumb\|right\|Cider discussion, [https://www.instagram.com/cousins_cider/ Cousins Cider], [https://selskysad.cz/ Selský Sad] a Kvasírna Jara. Photo JS.]]

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Algoldor at 11:03, 13 March 2025

2025-03-13T11:03:57Z

← Older revision		Revision as of 11:03, 13 March 2025
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			[[Image:Rewards_zlata_cidrova_pecet_2025_bw_1600_js08032025.jpg\|thumb\|right\|Award ceremony, Golden Cider Seal Litoměřice 2025. Photo JS.]]
			[[Image:Cidre_labeling_1600_fa032025.jpg\|thumb\|right\|Labeling our ciders using starch.]]
			[[Image:Garden_cornus_trimming_1600_fa032025.jpg\|thumb\|right\|Trimming of the cornus bushes.]]
			[[Image:Soutirage_yeast_sediment_1600_fa032025.jpg\|thumb\|right\|Racking of the cider, beautiful yeast sediment.]]
			[[Image:Cidries_talking_zlata_cidrova_pecet_2025_1600_js08032025.jpg\|thumb\|right\|Cider discussion, [https://www.instagram.com/cousins_cider/ Cousins Cider], [https://selskysad.cz/ Selský Sad] a Kvasírna Jara. Foto JS.]]

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

Algoldor at 10:11, 13 March 2025

2025-03-13T10:11:59Z

← Older revision		Revision as of 10:11, 13 March 2025
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	[[Main_Page\|<<<Back to the main page>>>]]		[[Main_Page\|<<<Back to the main page>>>]]

	Greetings to all,		Greetings to all.
	the season of presentation and sale is slowly starting, what could be the changes and specials which we plan? The most important change, which may to some of you seem bit boring at the start, is focusing on developing fully the commercial potential of Saturdays. Saturday is the main selling day of the week, with which can not compete any other day, maybe exceptionally sometimes Sunday. Therefore we would like to enlarge our team so we can cover Farmářský Trh Náplavka and also get help at other ovents. To make this work, we will need at least six people, who would have time at least once per month, so they don't get "out of shape". If you are interested or you know someone, who you think may be suitable and interested for this activity, please let us know, thank you! Experience with fermentation is a big plus, car driving skills definitely an advantage and well we wouldn't say no to having a car to disposition.

	~~Another news which you should find much more interesting,~~ is ~~our plan to increase~~ the ~~spectrum of our fermented products. We feel like,~~ that we ~~need a blow~~ of a ~~new wind. Especially~~ at the ~~markets it feels bit boring sometimes with~~ the ~~current products~~. ~~We are coming with~~ the ~~system~~ of ~~"monthly special"~~, which ~~should get us some new customers and followers but also importantly enrich our current customers~~, ~~who has been supporting us for a while~~. ~~Also to be honest~~, we would ~~also~~ like to ~~do some more experimenting~~ and ~~focus on the aspect of seasonality~~. ~~For the March~~, we have ~~decided to make a come back~~ of ~~our popular~~ "~~honey sparkle" and tune it a bit~~. ~~This non alcoholic probiotic drink is based on lactic fermentation of honey~~ and ~~sugar by water kefir culture. For~~ this ~~month~~, ~~we will prepare ginger and rooibos [https://en~~.~~wikipedia.org/wiki/Rooibos ''Aspalathus linearis'']~~, ~~flavour sun in the bushes (orange peel~~, ~~pot marigold, raspberry~~ and ~~Helichrysum). We would also like to have for you fresh birch sap [https://en.wikipedia.org/wiki/Betula_pendula ''Betula pendula'']~~, ~~which is famous for it's detoxification properties. Lets see~~, if we ~~manage~~ to ~~also ferment something interesting from it~~.		The season of presentation and sale is slowly starting; what could be the changes and specials that we plan? The most important change, which may to some of you seem a bit boring at the start, is focusing on developing fully the commercial potential of Saturdays. Saturday is the main selling day of the week, with which no other day can compete, maybe exceptionally sometimes Sunday. Therefore, we would like to enlarge our team so we can cover Farmářský Trh Náplavka and also get help at other events. To make this work, we will need at least six people who would have time at least once per month so they don't get "out of shape". If you are interested or you know someone who you think may be suitable and interested for this activity, please let us know. Thank you! Experience with fermentation is a big plus, car driving skills are definitely an advantage, and, well, we wouldn't say no to that person having a car to its deposition.

	~~Considering our invitations for~~ interesting ~~events~~, we ~~will be~~ at ~~[https://www.farmarsketrziste.cz/en/trh/naplavka Farmers's Market Náplavka]~~, ~~hopefully every Saturday~~. We ~~will participate~~ for the ~~first time at [https://www~~.~~slavnosti-mandloni~~.~~cz/ Slavností Mandloní a Vína] (Feast~~ of ~~almonds~~ and ~~wine) in~~ [https://en.wikipedia.org/wiki/~~Hustope%C4%8De Hustopeče~~] ~~near to Brno. With~~ the ~~one of you~~, ~~who are near Plzeň~~, ~~we could meet at Eastern Market in~~ [https://cs.wikipedia.org/wiki/~~Plze%C5%88_6-Litice Litice~~], ~~it will be~~ for ~~us second tim, last year~~ it ~~was very nice~~.		Other news, which you should find much more interesting, is our plan to increase the spectrum of our fermented products. We feel like we need a blow of a new wind. Especially at the markets, it feels a bit boring sometimes with the current products. We are coming up with the system of "monthly special," which should get us some new customers and followers but, also importantly, enrich our current customers, who have been supporting us for a while. Also, to be honest, we would also like to do some more experimenting and focus on the aspect of seasonality. For March, we have decided to make a comeback of our popular "honey sparkle" and tune it a bit. This nonalcoholic probiotic drink is based on lactic fermentation of honey and sugar by water kefir culture. For this month, we will prepare ginger and rooibos [https://en.wikipedia.org/wiki/Rooibos ''Aspalathus linearis''], flavored with sun in the bushes (orange peel, pot marigold, raspberry, and Helichrysum). We would also like to have for you fresh birch sap [https://en.wikipedia.org/wiki/Betula_pendula ''Betula pendula''], which is famous for its detoxification properties. Let's see if we manage to also ferment something interesting from it.

	We would also like to mention, that at least 10 hl (1 000 l) of our ciders ferment well. It seems like~~, that~~ we will be able to bottle them as bruts. The rest unfortunately fermented to complete dryness because of the increasing temperature. For the last but not the least, we will be sending next week our yearly newsletter with an overview of the end of the season 2023 and beginning of the season 2024.		Considering our invitations for interesting events, we will be at [https://www.farmarsketrziste.cz/en/trh/naplavka Farmers's Market Náplavka], hopefully every Saturday. We will participate for the first time at [https://www.slavnosti-mandloni.cz/ Slavnosti Mandloní a Vína] (Feast of almonds and wine) in [https://en.wikipedia.org/wiki/Hustope%C4%8De Hustopeče] near Brno. With one of you, who are near Plzeň, we could meet at Eastern Market in [https://cs.wikipedia.org/wiki/Plze%C5%88_6-Litice Litice]. It will be the second time for us; last year it was very nice.

			We would also like to mention that at least 10 hl (1,000 l) of our ciders ferment well. It seems like we will be able to bottle them as bruts. The rest, unfortunately, fermented to complete dryness because of the increasing temperature. For the last but not the least, we will be sending next week our yearly newsletter with an overview of the end of the season 2023 and the beginning of the season 2024.

	We would like to wish you a lovely spring and see you soon!		We would like to wish you a lovely spring and see you soon!

Algoldor at 09:44, 12 March 2025

2025-03-12T09:44:07Z

← Older revision		Revision as of 09:44, 12 March 2025
Line 5:		Line 5:

	Another news which you should find much more interesting, is our plan to increase the spectrum of our fermented products. We feel like, that we need a blow of a new wind. Especially at the markets it feels bit boring sometimes with the current products. We are coming with the system of "monthly special", which should get us some new customers and followers but also importantly enrich our current customers, who has been supporting us for a while. Also to be honest, we would also like to do some more experimenting and focus on the aspect of seasonality. For the March, we have decided to make a come back of our popular "honey sparkle" and tune it a bit. This non alcoholic probiotic drink is based on lactic fermentation of honey and sugar by water kefir culture. For this month, we will prepare ginger and rooibos [https://en.wikipedia.org/wiki/Rooibos ''Aspalathus linearis''], flavour sun in the bushes (orange peel, pot marigold, raspberry and Helichrysum). We would also like to have for you fresh birch sap [https://en.wikipedia.org/wiki/Betula_pendula ''Betula pendula''], which is famous for it's detoxification properties. Lets see, if we manage to also ferment something interesting from it.		Another news which you should find much more interesting, is our plan to increase the spectrum of our fermented products. We feel like, that we need a blow of a new wind. Especially at the markets it feels bit boring sometimes with the current products. We are coming with the system of "monthly special", which should get us some new customers and followers but also importantly enrich our current customers, who has been supporting us for a while. Also to be honest, we would also like to do some more experimenting and focus on the aspect of seasonality. For the March, we have decided to make a come back of our popular "honey sparkle" and tune it a bit. This non alcoholic probiotic drink is based on lactic fermentation of honey and sugar by water kefir culture. For this month, we will prepare ginger and rooibos [https://en.wikipedia.org/wiki/Rooibos ''Aspalathus linearis''], flavour sun in the bushes (orange peel, pot marigold, raspberry and Helichrysum). We would also like to have for you fresh birch sap [https://en.wikipedia.org/wiki/Betula_pendula ''Betula pendula''], which is famous for it's detoxification properties. Lets see, if we manage to also ferment something interesting from it.

			Considering our invitations for interesting events, we will be at [https://www.farmarsketrziste.cz/en/trh/naplavka Farmers's Market Náplavka], hopefully every Saturday. We will participate for the first time at [https://www.slavnosti-mandloni.cz/ Slavností Mandloní a Vína] (Feast of almonds and wine) in [https://en.wikipedia.org/wiki/Hustope%C4%8De Hustopeče] near to Brno. With the one of you, who are near Plzeň, we could meet at Eastern Market in [https://cs.wikipedia.org/wiki/Plze%C5%88_6-Litice Litice], it will be for us second tim, last year it was very nice.

			We would also like to mention, that at least 10 hl (1 000 l) of our ciders ferment well. It seems like, that we will be able to bottle them as bruts. The rest unfortunately fermented to complete dryness because of the increasing temperature. For the last but not the least, we will be sending next week our yearly newsletter with an overview of the end of the season 2023 and beginning of the season 2024.

			We would like to wish you a lovely spring and see you soon!

			For Kvasírna Jara,

			František Algoldor Apfelbeck

Algoldor at 09:30, 12 March 2025

2025-03-12T09:30:35Z

← Older revision		Revision as of 09:30, 12 March 2025
Line 4:		Line 4:
	the season of presentation and sale is slowly starting, what could be the changes and specials which we plan? The most important change, which may to some of you seem bit boring at the start, is focusing on developing fully the commercial potential of Saturdays. Saturday is the main selling day of the week, with which can not compete any other day, maybe exceptionally sometimes Sunday. Therefore we would like to enlarge our team so we can cover Farmářský Trh Náplavka and also get help at other ovents. To make this work, we will need at least six people, who would have time at least once per month, so they don't get "out of shape". If you are interested or you know someone, who you think may be suitable and interested for this activity, please let us know, thank you! Experience with fermentation is a big plus, car driving skills definitely an advantage and well we wouldn't say no to having a car to disposition.		the season of presentation and sale is slowly starting, what could be the changes and specials which we plan? The most important change, which may to some of you seem bit boring at the start, is focusing on developing fully the commercial potential of Saturdays. Saturday is the main selling day of the week, with which can not compete any other day, maybe exceptionally sometimes Sunday. Therefore we would like to enlarge our team so we can cover Farmářský Trh Náplavka and also get help at other ovents. To make this work, we will need at least six people, who would have time at least once per month, so they don't get "out of shape". If you are interested or you know someone, who you think may be suitable and interested for this activity, please let us know, thank you! Experience with fermentation is a big plus, car driving skills definitely an advantage and well we wouldn't say no to having a car to disposition.

	Another news which you should find much more interesting, is our plan to increase the spectrum of our fermented products. We feel like, that we need a blow of a new wind. Especially at the markets it feels bit boring sometimes with the current products. We are coming with the system of "monthly special", which should get us some new customers and followers but also importantly enrich our current customers, who has been supporting us for a while. Also to be honest, we would also like to do some more experimenting and focus on the aspect of seasonality. For the March, we have decided to make a come back of our popular "honey sparkle" and tune it a bit. This non alcoholic probiotic drink is based on lactic fermentation of honey and sugar by water kefir culture. For this month, we will prepare ginger and rooibos }https://en.wikipedia.org/wiki/Rooibos ''Aspalathus linearis''], flavour sun in the bushes (orange peel, pot marigold, raspberry and Helichrysum). We would also like to have for you fresh birch sap [https://en.wikipedia.org/wiki/Betula_pendula ''Betula pendula''], which is famous for it's detoxification properties. Lets see, if we manage to also ferment something interesting from it.		Another news which you should find much more interesting, is our plan to increase the spectrum of our fermented products. We feel like, that we need a blow of a new wind. Especially at the markets it feels bit boring sometimes with the current products. We are coming with the system of "monthly special", which should get us some new customers and followers but also importantly enrich our current customers, who has been supporting us for a while. Also to be honest, we would also like to do some more experimenting and focus on the aspect of seasonality. For the March, we have decided to make a come back of our popular "honey sparkle" and tune it a bit. This non alcoholic probiotic drink is based on lactic fermentation of honey and sugar by water kefir culture. For this month, we will prepare ginger and rooibos [https://en.wikipedia.org/wiki/Rooibos ''Aspalathus linearis''], flavour sun in the bushes (orange peel, pot marigold, raspberry and Helichrysum). We would also like to have for you fresh birch sap [https://en.wikipedia.org/wiki/Betula_pendula ''Betula pendula''], which is famous for it's detoxification properties. Lets see, if we manage to also ferment something interesting from it.

Algoldor at 09:30, 12 March 2025

2025-03-12T09:30:23Z

← Older revision		Revision as of 09:30, 12 March 2025
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	the season of presentation and sale is slowly starting, what could be the changes and specials which we plan? The most important change, which may to some of you seem bit boring at the start, is focusing on developing fully the commercial potential of Saturdays. Saturday is the main selling day of the week, with which can not compete any other day, maybe exceptionally sometimes Sunday. Therefore we would like to enlarge our team so we can cover Farmářský Trh Náplavka and also get help at other ovents. To make this work, we will need at least six people, who would have time at least once per month, so they don't get "out of shape". If you are interested or you know someone, who you think may be suitable and interested for this activity, please let us know, thank you! Experience with fermentation is a big plus, car driving skills definitely an advantage and well we wouldn't say no to having a car to disposition.		the season of presentation and sale is slowly starting, what could be the changes and specials which we plan? The most important change, which may to some of you seem bit boring at the start, is focusing on developing fully the commercial potential of Saturdays. Saturday is the main selling day of the week, with which can not compete any other day, maybe exceptionally sometimes Sunday. Therefore we would like to enlarge our team so we can cover Farmářský Trh Náplavka and also get help at other ovents. To make this work, we will need at least six people, who would have time at least once per month, so they don't get "out of shape". If you are interested or you know someone, who you think may be suitable and interested for this activity, please let us know, thank you! Experience with fermentation is a big plus, car driving skills definitely an advantage and well we wouldn't say no to having a car to disposition.

	Another news which you should find much more interesting, is our plan to increase the spectrum of our fermented products. We feel like, that we need a blow of a new wind. Especially at the markets it feels bit boring sometimes with the current products. We are coming with the system of "monthly special", which should get us some new customers and followers but also importantly enrich our current customers, who has been supporting us for a while. Also to be honest, we would also like to do some more experimenting and focus on the aspect of seasonality. For the March, we have decided to make a come back of our popular "honey sparkle" and tune it a bit. This non alcoholic probiotic drink is based on lactic fermentation of honey and sugar by water kefir culture. For this month, we will prepare ginger and rooibos (Aspalathus linearis), flavour sun in the bushes (orange peel, pot marigold, raspberry and Helichrysum). We would also like to have for you fresh birch sap [https://en.wikipedia.org/wiki/Betula_pendula ''Betula pendula''], which is famous for it's detoxification properties. Lets see, if we manage to also ferment something interesting from it.		Another news which you should find much more interesting, is our plan to increase the spectrum of our fermented products. We feel like, that we need a blow of a new wind. Especially at the markets it feels bit boring sometimes with the current products. We are coming with the system of "monthly special", which should get us some new customers and followers but also importantly enrich our current customers, who has been supporting us for a while. Also to be honest, we would also like to do some more experimenting and focus on the aspect of seasonality. For the March, we have decided to make a come back of our popular "honey sparkle" and tune it a bit. This non alcoholic probiotic drink is based on lactic fermentation of honey and sugar by water kefir culture. For this month, we will prepare ginger and rooibos }https://en.wikipedia.org/wiki/Rooibos ''Aspalathus linearis''], flavour sun in the bushes (orange peel, pot marigold, raspberry and Helichrysum). We would also like to have for you fresh birch sap [https://en.wikipedia.org/wiki/Betula_pendula ''Betula pendula''], which is famous for it's detoxification properties. Lets see, if we manage to also ferment something interesting from it.

Algoldor at 09:29, 12 March 2025

2025-03-12T09:29:32Z

← Older revision		Revision as of 09:29, 12 March 2025
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			[[Main_Page\|<<<Back to the main page>>>]]

	~~Zdravíme ve spolek~~,		Greetings to all,
			the season of presentation and sale is slowly starting, what could be the changes and specials which we plan? The most important change, which may to some of you seem bit boring at the start, is focusing on developing fully the commercial potential of Saturdays. Saturday is the main selling day of the week, with which can not compete any other day, maybe exceptionally sometimes Sunday. Therefore we would like to enlarge our team so we can cover Farmářský Trh Náplavka and also get help at other ovents. To make this work, we will need at least six people, who would have time at least once per month, so they don't get "out of shape". If you are interested or you know someone, who you think may be suitable and interested for this activity, please let us know, thank you! Experience with fermentation is a big plus, car driving skills definitely an advantage and well we wouldn't say no to having a car to disposition.

	~~sezóna prodeje a prezentací se pomalu rozbíhá~~, ~~copak asi plánujeme a jaké jsou novinky oproti minulému roku? Nejzásadnější změnou, která se Vám z počátku může zdát trochu nudnou, je snaha o rozvinutí komerčního potenciálu sobot~~. ~~Soboty jsou hlavním tržním dnem~~, kterému se v podstatě nemůže rovnat žádný jiný den v týdnu, snad s občasnou výjimkou nedělí. Rádi bychom proto vytvořili další pracovní skupinu, která by mohla částečně pokrývat Farmářský trh na Náplavce a ~~vypomáhat s dalšími akcemi~~. ~~Aby to klapalo, tak budeme potřebovat tak alespoň šest lidí, kteří budou mít alespoň jednou do měsíce čas~~. ~~Pokud máte zájem či znáte někoho kdo si myslíte~~, ~~že by se na tuto aktivitu hodil~~, ~~dejte nám prosím vědět, děkujeme! Zkušenost s kvašením je velké plus, řízení auta~~ a pokud možno jeho vlastnění či jej mít k dispozici, se rozhodně také hodí. Další novinkou, která by Vám měla připadat řádově zábavnější, je rozšiřování kvasných produktů v našem repertoáru. ~~Máme pocit, že~~ to ~~chce trochu nového větru~~, ~~prostě je~~ to ~~na trzích někdy s těmi stávajícími trochu nuda~~. ~~Přicházíme tedy s měsíčním speciálem~~, kterým chceme nejen přilákat novou klientelu, ale hlavně obohatit či osvěžit ty, co nás nákupem a promocí našich produktů již nějakou dobu podporují. Také chceme prostě více experimentovat a sledovat sezónní produkty. Pro březen jsme se rozhodli "oprášit" a ~~trochu~~ "~~vymazlit~~" ~~náš evergreen z minulého roku~~ a ~~tím je medová perlivka~~. ~~Jedná se o nealkoholický nápoj připravený mléčným kvašením kulturou vodního kefíru~~. ~~Pro tento měsíc budeme mít zázvorovou a rooibosovou~~ (Aspalathus linearis) ~~příchuť slunce v buši~~ (~~pomerančová kůra~~, ~~měsíček~~, ~~maliny a květ smilu~~). ~~Rádi bychom také měli pro Vás čerstvou šťávu z březové mízy (~~Betula pendula), ~~která je proslavená zváště svými detoxifikačními schopnostmi~~. ~~Uvidíme zda se nám z ní podaří také něco zajímavého vykvasit~~.		Another news which you should find much more interesting, is our plan to increase the spectrum of our fermented products. We feel like, that we need a blow of a new wind. Especially at the markets it feels bit boring sometimes with the current products. We are coming with the system of "monthly special", which should get us some new customers and followers but also importantly enrich our current customers, who has been supporting us for a while. Also to be honest, we would also like to do some more experimenting and focus on the aspect of seasonality. For the March, we have decided to make a come back of our popular "honey sparkle" and tune it a bit. This non alcoholic probiotic drink is based on lactic fermentation of honey and sugar by water kefir culture. For this month, we will prepare ginger and rooibos (Aspalathus linearis), flavour sun in the bushes (orange peel, pot marigold, raspberry and Helichrysum). We would also like to have for you fresh birch sap [https://en.wikipedia.org/wiki/Betula_pendula ''Betula pendula''], which is famous for it's detoxification properties. Lets see, if we manage to also ferment something interesting from it.

Algoldor: Created page with " Zdravíme ve spolek, sezóna prodeje a prezentací se pomalu rozbíhá, copak asi plánujeme a jaké jsou novinky oproti minulému roku? Nejzásadnější změnou, která se Vám z počátku může zdát trochu nudnou, je snaha o rozvinutí komerčního potenciálu sobot. Soboty jsou hlavním tržním dnem, kterému se v podstatě nemůže rovnat žádný jiný den v týdnu, snad s občasnou výjimkou nedělí. Rádi bychom proto vytvořili další pracovní skupinu, k..."

2025-03-12T08:48:14Z

Created page with " Zdravíme ve spolek, sezóna prodeje a prezentací se pomalu rozbíhá, copak asi plánujeme a jaké jsou novinky oproti minulému roku? Nejzásadnější změnou, která se Vám z počátku může zdát trochu nudnou, je snaha o rozvinutí komerčního potenciálu sobot. Soboty jsou hlavním tržním dnem, kterému se v podstatě nemůže rovnat žádný jiný den v týdnu, snad s občasnou výjimkou nedělí. Rádi bychom proto vytvořili další pracovní skupinu, k..."

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Zdravíme ve spolek,

sezóna prodeje a prezentací se pomalu rozbíhá, copak asi plánujeme a jaké jsou novinky oproti minulému roku? Nejzásadnější změnou, která se Vám z počátku může zdát trochu nudnou, je snaha o rozvinutí komerčního potenciálu sobot. Soboty jsou hlavním tržním dnem, kterému se v podstatě nemůže rovnat žádný jiný den v týdnu, snad s občasnou výjimkou nedělí. Rádi bychom proto vytvořili další pracovní skupinu, která by mohla částečně pokrývat Farmářský trh na Náplavce a vypomáhat s dalšími akcemi. Aby to klapalo, tak budeme potřebovat tak alespoň šest lidí, kteří budou mít alespoň jednou do měsíce čas. Pokud máte zájem či znáte někoho kdo si myslíte, že by se na tuto aktivitu hodil, dejte nám prosím vědět, děkujeme! Zkušenost s kvašením je velké plus, řízení auta a pokud možno jeho vlastnění či jej mít k dispozici, se rozhodně také hodí. Další novinkou, která by Vám měla připadat řádově zábavnější, je rozšiřování kvasných produktů v našem repertoáru. Máme pocit, že to chce trochu nového větru, prostě je to na trzích někdy s těmi stávajícími trochu nuda. Přicházíme tedy s měsíčním speciálem, kterým chceme nejen přilákat novou klientelu, ale hlavně obohatit či osvěžit ty, co nás nákupem a promocí našich produktů již nějakou dobu podporují. Také chceme prostě více experimentovat a sledovat sezónní produkty. Pro březen jsme se rozhodli "oprášit" a trochu "vymazlit" náš evergreen z minulého roku a tím je medová perlivka. Jedná se o nealkoholický nápoj připravený mléčným kvašením kulturou vodního kefíru. Pro tento měsíc budeme mít zázvorovou a rooibosovou (Aspalathus linearis) příchuť slunce v buši (pomerančová kůra, měsíček, maliny a květ smilu). Rádi bychom také měli pro Vás čerstvou šťávu z březové mízy (Betula pendula), která je proslavená zváště svými detoxifikačními schopnostmi. Uvidíme zda se nám z ní podaří také něco zajímavého vykvasit.

← Older revision		Revision as of 11:05, 13 March 2025
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	[[Image:Cidre_labeling_1600_fa032025.jpg\|thumb\|right\|Labeling our ciders using starch.]]		[[Image:Cidre_labeling_1600_fa032025.jpg\|thumb\|right\|Labeling our ciders using starch.]]
	[[Image:Garden_cornus_trimming_1600_fa032025.jpg\|thumb\|right\|Trimming of the cornus bushes.]]		[[Image:Garden_cornus_trimming_1600_fa032025.jpg\|thumb\|right\|Trimming of the cornus bushes.]]
	[[Image:Soutirage_yeast_sediment_1600_fa032025.jpg\|thumb\|right\|~~Racking~~ of the cider, beautiful yeast sediment.]]		[[Image:Soutirage_yeast_sediment_1600_fa032025.jpg\|thumb\|right\|Soutirage (racking) of the cider, beautiful yeast sediment.]]
	[[Image:Cidries_talking_zlata_cidrova_pecet_2025_1600_js08032025.jpg\|thumb\|right\|Cider discussion, [https://www.instagram.com/cousins_cider/ Cousins Cider], [https://selskysad.cz/ Selský Sad] a Kvasírna Jara. ~~Foto~~ JS.]]		[[Image:Cidries_talking_zlata_cidrova_pecet_2025_1600_js08032025.jpg\|thumb\|right\|Cider discussion, [https://www.instagram.com/cousins_cider/ Cousins Cider], [https://selskysad.cz/ Selský Sad] a Kvasírna Jara. Photo JS.]]

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← Older revision		Revision as of 11:03, 13 March 2025
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			[[Image:Rewards_zlata_cidrova_pecet_2025_bw_1600_js08032025.jpg\|thumb\|right\|Award ceremony, Golden Cider Seal Litoměřice 2025. Photo JS.]]
			[[Image:Cidre_labeling_1600_fa032025.jpg\|thumb\|right\|Labeling our ciders using starch.]]
			[[Image:Garden_cornus_trimming_1600_fa032025.jpg\|thumb\|right\|Trimming of the cornus bushes.]]
			[[Image:Soutirage_yeast_sediment_1600_fa032025.jpg\|thumb\|right\|Racking of the cider, beautiful yeast sediment.]]
			[[Image:Cidries_talking_zlata_cidrova_pecet_2025_1600_js08032025.jpg\|thumb\|right\|Cider discussion, [https://www.instagram.com/cousins_cider/ Cousins Cider], [https://selskysad.cz/ Selský Sad] a Kvasírna Jara. Foto JS.]]

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