News 2024 11 11: Difference between revisions
(Created page with "<<<Back to the main page>>> Greetings to all, the harvesting season of apples and their transformation is at it's peak. This year came the fall of apples two or three weeks earlier than it's usual. The amount of apples is around half of the last year, which we don't mind so much because we are tuning a new system of organization of our season. Instead of two months in one go, we are trying to organize three ten day harvesting trips. The first one we have d...") |
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Greetings to all, | Greetings to all, | ||
the harvesting season of apples and their transformation is at it's peak. This year came the fall of apples two or three weeks earlier than it's usual. The amount of apples is around half of the last year, which we don't mind so much because we are tuning a new system of organization of our season. Instead of two months in one go, we are trying to organize three ten day harvesting trips. The first one we have described in the [[News_2024_10_10|last news]], the second we will talk about here and now. | the harvesting season of apples and their transformation is at it's peak. This year came the fall of apples two or three weeks earlier than it's usual. The amount of apples is around half of the last year, which we don't mind so much because we are tuning a new system of organization of our season. Instead of two months in one go, we are trying to organize three ten day harvesting trips. The first one we have described in the [[News_2024_10_10|last news]], the second we will talk about here and now. For the start we can say, that for harvesting the weather was really nice. For fermentation it was a disaster, it was even over 15°C, which is very far from the optimal ±8°C. We have managed to do second passing in most of the orchards, we didn't manage all of them. The pressing happen on Friday 1th of November, I would like to thank to Kateřina and Honza for their help. We have pressed around 3.5 tonnes of apples, from which we have gained around 23 hl (2 300 l) of apple juice. The specific density was 1048 at the temperature of 13°C. We have been pressing in six people for two and half hours, with pressing, cleaning and lunch it we took around five hours. [[cidre_season_2024|The third harvesting trip]] shouldn't be so demanding, we will be picking up to seven tonnes of apples maximum. Part of it may be by small semi-automatic machine in the orchard of my formal working colleague Stéphane. The departure for this trip is planned on Monday 18th or latest on Tuesday 19th of November and return on Friday 30th of November. We are still having one or two places, for those who would like to join. | ||
Co se týče akcí a aktivit v listopadu, tak budeme hlavně na sobotních trzích na pražské Náplavce (s výjimkou 23/11) a pak na jarmarku na Švihově 17/11. Ohledně produktů jsme přidali nealko cidrový svařák a připravujeme křížaly. Také jsme začali prodávat jablečný mošt. Stále zvažujeme, zda již uvedeme na trh naše sirupy, pokud ano tak bychom začali sirupem z [https://cs.wikipedia.org/wiki/Slivo%C5%88_myrobal%C3%A1n myrobalánu] (Prunus cerasifera), lidově ze "špendlíků". Doufáme, že se nám před vánoci podaří dovést a připravit k prodeji naši verzi pommeau (2022, dva roky dubový sud) a kalvádosu (čtyři roky dubový sud, 2020), oba produkty jsou bez apelace. Vyjednáváme teď podmínky dovozu. Na začátku prosince bychom po letech rádi v ČR opět vylisovali jablka na mošt a na cidre, spíše jako experiment a přípravu na větší zpracování příští rok. Info o kolektivní sklizni a zpracování [[Cidre_sezona_2024#CR|najdete zde]]. | Co se týče akcí a aktivit v listopadu, tak budeme hlavně na sobotních trzích na pražské Náplavce (s výjimkou 23/11) a pak na jarmarku na Švihově 17/11. Ohledně produktů jsme přidali nealko cidrový svařák a připravujeme křížaly. Také jsme začali prodávat jablečný mošt. Stále zvažujeme, zda již uvedeme na trh naše sirupy, pokud ano tak bychom začali sirupem z [https://cs.wikipedia.org/wiki/Slivo%C5%88_myrobal%C3%A1n myrobalánu] (Prunus cerasifera), lidově ze "špendlíků". Doufáme, že se nám před vánoci podaří dovést a připravit k prodeji naši verzi pommeau (2022, dva roky dubový sud) a kalvádosu (čtyři roky dubový sud, 2020), oba produkty jsou bez apelace. Vyjednáváme teď podmínky dovozu. Na začátku prosince bychom po letech rádi v ČR opět vylisovali jablka na mošt a na cidre, spíše jako experiment a přípravu na větší zpracování příští rok. Info o kolektivní sklizni a zpracování [[Cidre_sezona_2024#CR|najdete zde]]. | ||
Revision as of 10:27, 12 November 2024
Greetings to all, the harvesting season of apples and their transformation is at it's peak. This year came the fall of apples two or three weeks earlier than it's usual. The amount of apples is around half of the last year, which we don't mind so much because we are tuning a new system of organization of our season. Instead of two months in one go, we are trying to organize three ten day harvesting trips. The first one we have described in the last news, the second we will talk about here and now. For the start we can say, that for harvesting the weather was really nice. For fermentation it was a disaster, it was even over 15°C, which is very far from the optimal ±8°C. We have managed to do second passing in most of the orchards, we didn't manage all of them. The pressing happen on Friday 1th of November, I would like to thank to Kateřina and Honza for their help. We have pressed around 3.5 tonnes of apples, from which we have gained around 23 hl (2 300 l) of apple juice. The specific density was 1048 at the temperature of 13°C. We have been pressing in six people for two and half hours, with pressing, cleaning and lunch it we took around five hours. The third harvesting trip shouldn't be so demanding, we will be picking up to seven tonnes of apples maximum. Part of it may be by small semi-automatic machine in the orchard of my formal working colleague Stéphane. The departure for this trip is planned on Monday 18th or latest on Tuesday 19th of November and return on Friday 30th of November. We are still having one or two places, for those who would like to join.
Co se týče akcí a aktivit v listopadu, tak budeme hlavně na sobotních trzích na pražské Náplavce (s výjimkou 23/11) a pak na jarmarku na Švihově 17/11. Ohledně produktů jsme přidali nealko cidrový svařák a připravujeme křížaly. Také jsme začali prodávat jablečný mošt. Stále zvažujeme, zda již uvedeme na trh naše sirupy, pokud ano tak bychom začali sirupem z myrobalánu (Prunus cerasifera), lidově ze "špendlíků". Doufáme, že se nám před vánoci podaří dovést a připravit k prodeji naši verzi pommeau (2022, dva roky dubový sud) a kalvádosu (čtyři roky dubový sud, 2020), oba produkty jsou bez apelace. Vyjednáváme teď podmínky dovozu. Na začátku prosince bychom po letech rádi v ČR opět vylisovali jablka na mošt a na cidre, spíše jako experiment a přípravu na větší zpracování příští rok. Info o kolektivní sklizni a zpracování najdete zde.
To by bylo co se týče základního měsíčního přehledu asi vše. Doufáme, že se s některými z Vás uvidíme v Noramndii, na trzích a na zpracování jablek v ČR.
S přáním příjemného dne,
František Apfelbeck
