News kvas 2026 3 30 - Revision history

Algoldor at 18:06, 30 March 2026

2026-03-30T18:06:39Z

← Older revision		Revision as of 18:06, 30 March 2026
Line 3:		Line 3:
	[[Image:Embouteillage_1_1600_ld032021.jpg\|thumb\|right\|Bottling millésime 2020]]		[[Image:Embouteillage_1_1600_ld032021.jpg\|thumb\|right\|Bottling millésime 2020]]

	During March we have progressed on several fronts. We have ~~managed to confirm~~ the ~~reservation~~ of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. The tear down should be done by Wednesday evening. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please [[Jara\|get in touch]]!		During March we have progressed on several fronts. We have officially applied for reservation of the areal of the "Castle" in Kout na Šumavě, now we are waiting for the decision of the village council. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. The tear down should be done by Wednesday evening. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please [[Jara\|get in touch]]!

	We continue inviting those, who would carry on activities during the event. The chance of the participation of [https://www.zkvaseno.cz/autor/qwerty Vladimír Sojka], who is active in [https://www.zkvaseno.cz/ Zkvašeno] seems promising. Currently he is devoting his time to the investigation of [https://www.zkvaseno.cz/kombuchova-historie-1-omyl-medusomyces-gisevii history of Kombucha] and [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi reviews of beverages] made with this culture, which you can get on Czech market. His participation will be probably on these topics. We are also discussing involvement of [https://www.japonskaryze.cz/my-story/ Marek Ospalý], who is into import and processing of Japanese rice, soy sauces and on and on. Lately he is focusing on workshops on [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, Korean dish is called [https://en.wikipedia.org/wiki/Gimbap 김밥/gimbap]. Myself, [[User:algoldor\|František Algoldor Apfelbeck]], I'm considering going for practical workshop on bottling, possibly coupled with filtration. It would be bit more technical. We could adjust it to different sizes of production. We have to our disposition three different types of bottling machines and manual bottle corker and crown capper.		We continue inviting those, who would carry on activities during the event. The chance of the participation of [https://www.zkvaseno.cz/autor/qwerty Vladimír Sojka], who is active in [https://www.zkvaseno.cz/ Zkvašeno] seems promising. Currently he is devoting his time to the investigation of [https://www.zkvaseno.cz/kombuchova-historie-1-omyl-medusomyces-gisevii history of Kombucha] and [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi reviews of beverages] made with this culture, which you can get on Czech market. His participation will be probably on these topics. We are also discussing involvement of [https://www.japonskaryze.cz/my-story/ Marek Ospalý], who is into import and processing of Japanese rice, soy sauces and on and on. Lately he is focusing on workshops on [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, Korean dish is called [https://en.wikipedia.org/wiki/Gimbap 김밥/gimbap]. Myself, [[User:algoldor\|František Algoldor Apfelbeck]], I'm considering going for practical workshop on bottling, possibly coupled with filtration. It would be bit more technical. We could adjust it to different sizes of production. We have to our disposition three different types of bottling machines and manual bottle corker and crown capper.

Algoldor at 11:36, 30 March 2026

2026-03-30T11:36:16Z

← Older revision		Revision as of 11:36, 30 March 2026
Line 3:		Line 3:
	[[Image:Embouteillage_1_1600_ld032021.jpg\|thumb\|right\|Bottling millésime 2020]]		[[Image:Embouteillage_1_1600_ld032021.jpg\|thumb\|right\|Bottling millésime 2020]]

	During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please [[Jara\|get in touch]]!		During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. The tear down should be done by Wednesday evening. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please [[Jara\|get in touch]]!

	We continue inviting those, who would carry on activities during the event. The chance of the participation of [https://www.zkvaseno.cz/autor/qwerty Vladimír Sojka], who is active in [https://www.zkvaseno.cz/ Zkvašeno] seems promising. Currently he is devoting his time to the investigation of [https://www.zkvaseno.cz/kombuchova-historie-1-omyl-medusomyces-gisevii history of Kombucha] and [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi reviews of beverages] made with this culture, which you can get on Czech market. His participation will be probably on these topics. We are also discussing involvement of [https://www.japonskaryze.cz/my-story/ Marek Ospalý], who is into import and processing of Japanese rice, soy sauces and on and on. Lately he is focusing on workshops on [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, Korean dish is called [https://en.wikipedia.org/wiki/Gimbap 김밥/gimbap]. Myself, [[User:algoldor\|František Algoldor Apfelbeck]], I'm considering going for practical workshop on bottling, possibly coupled with filtration. It would be bit more technical. We could adjust it to different sizes of production. We have to our disposition three different types of bottling machines and manual bottle corker and crown capper.		We continue inviting those, who would carry on activities during the event. The chance of the participation of [https://www.zkvaseno.cz/autor/qwerty Vladimír Sojka], who is active in [https://www.zkvaseno.cz/ Zkvašeno] seems promising. Currently he is devoting his time to the investigation of [https://www.zkvaseno.cz/kombuchova-historie-1-omyl-medusomyces-gisevii history of Kombucha] and [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi reviews of beverages] made with this culture, which you can get on Czech market. His participation will be probably on these topics. We are also discussing involvement of [https://www.japonskaryze.cz/my-story/ Marek Ospalý], who is into import and processing of Japanese rice, soy sauces and on and on. Lately he is focusing on workshops on [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, Korean dish is called [https://en.wikipedia.org/wiki/Gimbap 김밥/gimbap]. Myself, [[User:algoldor\|František Algoldor Apfelbeck]], I'm considering going for practical workshop on bottling, possibly coupled with filtration. It would be bit more technical. We could adjust it to different sizes of production. We have to our disposition three different types of bottling machines and manual bottle corker and crown capper.

Algoldor at 11:31, 30 March 2026

2026-03-30T11:31:52Z

← Older revision		Revision as of 11:31, 30 March 2026
Line 5:		Line 5:
	During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please [[Jara\|get in touch]]!		During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please [[Jara\|get in touch]]!

	We continue inviting those, who would carry on activities during the event. The chance of the participation of [https://www.zkvaseno.cz/autor/qwerty Vladimír Sojka], who is active in [https://www.zkvaseno.cz/ Zkvašeno] seems promising. Currently he is devoting his time to the investigation of [https://www.zkvaseno.cz/kombuchova-historie-1-omyl-medusomyces-gisevii history of Kombucha] and [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi reviews of beverages] made with this culture, which you can get on Czech market. His participation will be probably on these topics. We are also discussing involvement of [https://www.japonskaryze.cz/my-story/ Marek Ospalý], who is into import and processing of Japanese rice, soy sauces and on and on. Lately he is focusing on workshops on [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, Korean dish is called [https://en.wikipedia.org/wiki/Gimbap 김밥/gimbap]. Myself, [[User:algoldor\|František Algoldor Apfelbeck]], I'm considering going for practical workshop on bottling, possibly with filtration. It would be bit more technical. We could adjust it to different sizes of production. We have to our disposition three different types of bottling machines and manual bottle corker and crown capper.		We continue inviting those, who would carry on activities during the event. The chance of the participation of [https://www.zkvaseno.cz/autor/qwerty Vladimír Sojka], who is active in [https://www.zkvaseno.cz/ Zkvašeno] seems promising. Currently he is devoting his time to the investigation of [https://www.zkvaseno.cz/kombuchova-historie-1-omyl-medusomyces-gisevii history of Kombucha] and [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi reviews of beverages] made with this culture, which you can get on Czech market. His participation will be probably on these topics. We are also discussing involvement of [https://www.japonskaryze.cz/my-story/ Marek Ospalý], who is into import and processing of Japanese rice, soy sauces and on and on. Lately he is focusing on workshops on [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, Korean dish is called [https://en.wikipedia.org/wiki/Gimbap 김밥/gimbap]. Myself, [[User:algoldor\|František Algoldor Apfelbeck]], I'm considering going for practical workshop on bottling, possibly coupled with filtration. It would be bit more technical. We could adjust it to different sizes of production. We have to our disposition three different types of bottling machines and manual bottle corker and crown capper.

	This would be all for March. If you would like to share your experience by giving some presentation, practical workshop or demo, please [[Jara\|get in touch]] for example by sending an email to info (you know the symbol) cidreriejara.com, we will be glat!		This would be all for March. If you would like to share your experience by giving some presentation, practical workshop or demo, please [[Jara\|get in touch]] for example by sending an email to info (you know the symbol) cidreriejara.com, we will be glat!

Algoldor at 11:30, 30 March 2026

2026-03-30T11:30:52Z

← Older revision		Revision as of 11:30, 30 March 2026
Line 5:		Line 5:
	During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please [[Jara\|get in touch]]!		During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please [[Jara\|get in touch]]!

	We continue inviting those, who would carry on activities during the event. The chance of the participation of [https://www.zkvaseno.cz/autor/qwerty Vladimír Sojka], who is active in [https://www.zkvaseno.cz/ Zkvašeno] seems promising. Currently he is devoting his time to the investigation of [https://www.zkvaseno.cz/kombuchova-historie-1-omyl-medusomyces-gisevii history of Kombucha] and [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi reviews of beverages] made with this culture, which you can get on Czech market. His participation will be probably on these topics. We are also discussing involvement of [https://www.japonskaryze.cz/my-story/ Marek Ospalý], who is into import and processing of Japanese rice, soy sauces and on and on. Lately he is focusing on workshops on [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, Korean dish is called [https://en.wikipedia.org/wiki/Gimbap 김밥/gimbap].		We continue inviting those, who would carry on activities during the event. The chance of the participation of [https://www.zkvaseno.cz/autor/qwerty Vladimír Sojka], who is active in [https://www.zkvaseno.cz/ Zkvašeno] seems promising. Currently he is devoting his time to the investigation of [https://www.zkvaseno.cz/kombuchova-historie-1-omyl-medusomyces-gisevii history of Kombucha] and [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi reviews of beverages] made with this culture, which you can get on Czech market. His participation will be probably on these topics. We are also discussing involvement of [https://www.japonskaryze.cz/my-story/ Marek Ospalý], who is into import and processing of Japanese rice, soy sauces and on and on. Lately he is focusing on workshops on [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, Korean dish is called [https://en.wikipedia.org/wiki/Gimbap 김밥/gimbap]. Myself, [[User:algoldor\|František Algoldor Apfelbeck]], I'm considering going for practical workshop on bottling, possibly with filtration. It would be bit more technical. We could adjust it to different sizes of production. We have to our disposition three different types of bottling machines and manual bottle corker and crown capper.

			This would be all for March. If you would like to share your experience by giving some presentation, practical workshop or demo, please [[Jara\|get in touch]] for example by sending an email to info (you know the symbol) cidreriejara.com, we will be glat!

	~~Já [[User:algoldor\|František Algoldor Apfelbeck]]~~, zvažuji, že by jsme si mohli "střihnout" praktický workshop na lahvování, případně i s filtrací. Jednalo by se o techničtější záležitost. Dalo by se to přizpůsobit různým velikostem produkce, máme k dispozici tři různé lahvovačky, zátkovačku a korkovačku.		We are wishing you all nice April,

	~~To by bylo pro březen vše. Pokud by jste se chtěli podělit o své zkušenosti ať již nějakým povídáním či praktičtějším workshopem či demem, tak se nám prosím [[~~Jara~~\|ozvěte]] například na "info (znáte symbol) cidreriejara.com, budeme rádi!~~		for Kvasírna Jara,

	~~Mějte se a za Kvasírnu Jara přeje hezký duben~~,

	[[User:algoldor\|František Algoldor Apfelbeck]]		[[User:algoldor\|František Algoldor Apfelbeck]]

Algoldor at 11:21, 30 March 2026

2026-03-30T11:21:42Z

← Older revision		Revision as of 11:21, 30 March 2026
Line 5:		Line 5:
	During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please [[Jara\|get in touch]]!		During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please [[Jara\|get in touch]]!

	We continue inviting those, who would carry on activities during the event. The chance of the participation of [https://www.zkvaseno.cz/autor/qwerty Vladimír Sojka], who is active in [https://www.zkvaseno.cz/ Zkvašeno] seems promising. Currently he is devoting his time to the investigation of [https://www.zkvaseno.cz/kombuchova-historie-1-omyl-medusomyces-gisevii history of Kombucha] and [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi reviews of beverages] made with this culture, which you can get on Czech market.		We continue inviting those, who would carry on activities during the event. The chance of the participation of [https://www.zkvaseno.cz/autor/qwerty Vladimír Sojka], who is active in [https://www.zkvaseno.cz/ Zkvašeno] seems promising. Currently he is devoting his time to the investigation of [https://www.zkvaseno.cz/kombuchova-historie-1-omyl-medusomyces-gisevii history of Kombucha] and [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi reviews of beverages] made with this culture, which you can get on Czech market. His participation will be probably on these topics. We are also discussing involvement of [https://www.japonskaryze.cz/my-story/ Marek Ospalý], who is into import and processing of Japanese rice, soy sauces and on and on. Lately he is focusing on workshops on [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, Korean dish is called [https://en.wikipedia.org/wiki/Gimbap 김밥/gimbap].


			Já [[User:algoldor\|František Algoldor Apfelbeck]], zvažuji, že by jsme si mohli "střihnout" praktický workshop na lahvování, případně i s filtrací. Jednalo by se o techničtější záležitost. Dalo by se to přizpůsobit různým velikostem produkce, máme k dispozici tři různé lahvovačky, zátkovačku a korkovačku.
	Porkačujeme ve zvaní osazenstva, co by zprostředkovalo aktivity během akce. Nadějně vypadá zatím účast [https://www.zkvaseno.cz/autor/qwerty Vladimíra Sojky] ze [https://www.zkvaseno.cz/ Zkvašeno]. V současnosti se hodně věnuje historii kombuchy a také [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi recenzím těchto nápojů], které si lze koupit na českém trhu. Jeho povídání by bylo tedy pravděpodobně na tato témata. Domlouváme se také s [https://www.japonskaryze.cz/my-story/ Markem Ospalým], který se věnuje importu a zpracování Japonské rýže, sojovým omáčkám a dalším aktivitám. V poslední době se zaměřuje na workshopy na výrobu [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, korejská verze se nazývá [https://en.wikipedia.org/wiki/Gimbap 김밥/kimbap]. Já [[User:algoldor\|František Algoldor Apfelbeck]], zvažuji, že by jsme si mohli "střihnout" praktický workshop na lahvování, případně i s filtrací. Jednalo by se o techničtější záležitost. Dalo by se to přizpůsobit různým velikostem produkce, máme k dispozici tři různé lahvovačky, zátkovačku a korkovačku.

	To by bylo pro březen vše. Pokud by jste se chtěli podělit o své zkušenosti ať již nějakým povídáním či praktičtějším workshopem či demem, tak se nám prosím [[Jara\|ozvěte]] například na "info (znáte symbol) cidreriejara.com, budeme rádi!		To by bylo pro březen vše. Pokud by jste se chtěli podělit o své zkušenosti ať již nějakým povídáním či praktičtějším workshopem či demem, tak se nám prosím [[Jara\|ozvěte]] například na "info (znáte symbol) cidreriejara.com, budeme rádi!

Algoldor at 11:17, 30 March 2026

2026-03-30T11:17:14Z

← Older revision		Revision as of 11:17, 30 March 2026
Line 3:		Line 3:
	[[Image:Embouteillage_1_1600_ld032021.jpg\|thumb\|right\|Bottling millésime 2020]]		[[Image:Embouteillage_1_1600_ld032021.jpg\|thumb\|right\|Bottling millésime 2020]]

	During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance that during the weekend people can join and give a hand.		During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please [[Jara\|get in touch]]!

			We continue inviting those, who would carry on activities during the event. The chance of the participation of [https://www.zkvaseno.cz/autor/qwerty Vladimír Sojka], who is active in [https://www.zkvaseno.cz/ Zkvašeno] seems promising. Currently he is devoting his time to the investigation of [https://www.zkvaseno.cz/kombuchova-historie-1-omyl-medusomyces-gisevii history of Kombucha] and [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi reviews of beverages] made with this culture, which you can get on Czech market.


	Během března jsme pokročili na několika frontách. Podařilo se nám potvrdit rezervaci v areálu Koutského Zámku. V tuto chvíli zvažujeme začít výstavbu na místě, "build up", v pátek dvacátého čtvrtého července. Začít v pondělí dvacátého sedmého by bylo dost stresující, ale záleží na tom, kolik nás bude. Přes víkend je větší šance, že budou moci přijet lidi a pomoci.

	Porkačujeme ve zvaní osazenstva, co by zprostředkovalo aktivity během akce. Nadějně vypadá zatím účast [https://www.zkvaseno.cz/autor/qwerty Vladimíra Sojky] ze [https://www.zkvaseno.cz/ Zkvašeno]. V současnosti se hodně věnuje historii kombuchy a také [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi recenzím těchto nápojů], které si lze koupit na českém trhu. Jeho povídání by bylo tedy pravděpodobně na tato témata. Domlouváme se také s [https://www.japonskaryze.cz/my-story/ Markem Ospalým], který se věnuje importu a zpracování Japonské rýže, sojovým omáčkám a dalším aktivitám. V poslední době se zaměřuje na workshopy na výrobu [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, korejská verze se nazývá [https://en.wikipedia.org/wiki/Gimbap 김밥/kimbap]. Já [[User:algoldor\|František Algoldor Apfelbeck]], zvažuji, že by jsme si mohli "střihnout" praktický workshop na lahvování, případně i s filtrací. Jednalo by se o techničtější záležitost. Dalo by se to přizpůsobit různým velikostem produkce, máme k dispozici tři různé lahvovačky, zátkovačku a korkovačku.		Porkačujeme ve zvaní osazenstva, co by zprostředkovalo aktivity během akce. Nadějně vypadá zatím účast [https://www.zkvaseno.cz/autor/qwerty Vladimíra Sojky] ze [https://www.zkvaseno.cz/ Zkvašeno]. V současnosti se hodně věnuje historii kombuchy a také [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi recenzím těchto nápojů], které si lze koupit na českém trhu. Jeho povídání by bylo tedy pravděpodobně na tato témata. Domlouváme se také s [https://www.japonskaryze.cz/my-story/ Markem Ospalým], který se věnuje importu a zpracování Japonské rýže, sojovým omáčkám a dalším aktivitám. V poslední době se zaměřuje na workshopy na výrobu [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, korejská verze se nazývá [https://en.wikipedia.org/wiki/Gimbap 김밥/kimbap]. Já [[User:algoldor\|František Algoldor Apfelbeck]], zvažuji, že by jsme si mohli "střihnout" praktický workshop na lahvování, případně i s filtrací. Jednalo by se o techničtější záležitost. Dalo by se to přizpůsobit různým velikostem produkce, máme k dispozici tři různé lahvovačky, zátkovačku a korkovačku.

Algoldor: Created page with "<<>> Bottling millésime 2020 During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance..."

2026-03-30T11:09:08Z

Created page with "<<<Back to Kvas 2026>>> thumb|right|Bottling millésime 2020 During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance..."

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[[kvas_2026|<<<Back to Kvas 2026>>>]]

[[Image:Embouteillage_1_1600_ld032021.jpg|thumb|right|Bottling millésime 2020]]

During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance that during the weekend people can join and give a hand.

Během března jsme pokročili na několika frontách. Podařilo se nám potvrdit rezervaci v areálu Koutského Zámku. V tuto chvíli zvažujeme začít výstavbu na místě, "build up", v pátek dvacátého čtvrtého července. Začít v pondělí dvacátého sedmého by bylo dost stresující, ale záleží na tom, kolik nás bude. Přes víkend je větší šance, že budou moci přijet lidi a pomoci.

Porkačujeme ve zvaní osazenstva, co by zprostředkovalo aktivity během akce. Nadějně vypadá zatím účast [https://www.zkvaseno.cz/autor/qwerty Vladimíra Sojky] ze [https://www.zkvaseno.cz/ Zkvašeno]. V současnosti se hodně věnuje historii kombuchy a také [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi recenzím těchto nápojů], které si lze koupit na českém trhu. Jeho povídání by bylo tedy pravděpodobně na tato témata. Domlouváme se také s [https://www.japonskaryze.cz/my-story/ Markem Ospalým], který se věnuje importu a zpracování Japonské rýže, sojovým omáčkám a dalším aktivitám. V poslední době se zaměřuje na workshopy na výrobu [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, korejská verze se nazývá [https://en.wikipedia.org/wiki/Gimbap 김밥/kimbap]. Já [[User:algoldor|František Algoldor Apfelbeck]], zvažuji, že by jsme si mohli "střihnout" praktický workshop na lahvování, případně i s filtrací. Jednalo by se o techničtější záležitost. Dalo by se to přizpůsobit různým velikostem produkce, máme k dispozici tři různé lahvovačky, zátkovačku a korkovačku.

To by bylo pro březen vše. Pokud by jste se chtěli podělit o své zkušenosti ať již nějakým povídáním či praktičtějším workshopem či demem, tak se nám prosím [[Jara|ozvěte]] například na "info (znáte symbol) cidreriejara.com, budeme rádi!

Mějte se a za Kvasírnu Jara přeje hezký duben,

[[User:algoldor|František Algoldor Apfelbeck]]

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	During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please [[Jara\|get in touch]]!		During March we have progressed on several fronts. We have managed to confirm the reservation of "Castle" in Kout na Šumavě. At this moment we are considering starting the build up on the spot on Friday twenty forth of July. To start on Monday twenty seventh may be bit stressful but it depends on how many people get involved. There is a higher chance that during the weekend people can join and give a hand. If you are considering participating and giving a hand please [[Jara\|get in touch]]!

	We continue inviting those, who would carry on activities during the event. The chance of the participation of [https://www.zkvaseno.cz/autor/qwerty Vladimír Sojka], who is active in [https://www.zkvaseno.cz/ Zkvašeno] seems promising. Currently he is devoting his time to the investigation of [https://www.zkvaseno.cz/kombuchova-historie-1-omyl-medusomyces-gisevii history of Kombucha] and [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi reviews of beverages] made with this culture, which you can get on Czech market. His participation will be probably on these topics. We are also discussing involvement of [https://www.japonskaryze.cz/my-story/ Marek Ospalý], who is into import and processing of Japanese rice, soy sauces and on and on. Lately he is focusing on workshops on [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, Korean dish is called [https://en.wikipedia.org/wiki/Gimbap 김밥/gimbap]. Myself, [[User:algoldor\|František Algoldor Apfelbeck]], I'm considering going for practical workshop on bottling, possibly with filtration. It would be bit more technical. We could adjust it to different sizes of production. We have to our disposition three different types of bottling machines and manual bottle corker and crown capper.		We continue inviting those, who would carry on activities during the event. The chance of the participation of [https://www.zkvaseno.cz/autor/qwerty Vladimír Sojka], who is active in [https://www.zkvaseno.cz/ Zkvašeno] seems promising. Currently he is devoting his time to the investigation of [https://www.zkvaseno.cz/kombuchova-historie-1-omyl-medusomyces-gisevii history of Kombucha] and [https://www.zkvaseno.cz/katalog-kombuchovych-recenzi reviews of beverages] made with this culture, which you can get on Czech market. His participation will be probably on these topics. We are also discussing involvement of [https://www.japonskaryze.cz/my-story/ Marek Ospalý], who is into import and processing of Japanese rice, soy sauces and on and on. Lately he is focusing on workshops on [https://en.wikipedia.org/wiki/Onigiri onigiri], Japonsko, Korean dish is called [https://en.wikipedia.org/wiki/Gimbap 김밥/gimbap]. Myself, [[User:algoldor\|František Algoldor Apfelbeck]], I'm considering going for practical workshop on bottling, possibly coupled with filtration. It would be bit more technical. We could adjust it to different sizes of production. We have to our disposition three different types of bottling machines and manual bottle corker and crown capper.

	This would be all for March. If you would like to share your experience by giving some presentation, practical workshop or demo, please [[Jara\|get in touch]] for example by sending an email to info (you know the symbol) cidreriejara.com, we will be glat!		This would be all for March. If you would like to share your experience by giving some presentation, practical workshop or demo, please [[Jara\|get in touch]] for example by sending an email to info (you know the symbol) cidreriejara.com, we will be glat!