Cjnl 15052025

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Third and last passage of the orchards.

Yearly News Letter

Overview of the year 2024 and projections for 2025, for more info please check our monthly updates.

Summary

The 2024 was good for the company. We have managed to increase our sales during the spring, summer and autumn, especially through the direct sales at the events. We have finished bottling of 2023 season, it was difficult and we needed to do it in collaboration but we have a bit over 1 400x of 75 cl bottles of brut and some micro-cuvée. During the autumn we have done several harvest trips to Normandie experiencing some issues but the harvest season was a success. Our cider fermentation experiment in Czech showed us, that it is more suitable for fermentation than Normandie, when no temperature control is available. Ciders in Normandie over-fermented again. The beginning of 2025 goes well. We have managed to bottle slightly over 1 000x of 75 cl bottles of brut. We are still waiting for the distillation of the cider from 2023 and 2024. We are enlarging our team and starting to do two events during Saturdays adding second stand, draft system etc. We are lacking people. For the 2025 harvest season we plan to do community harvest trips again. We have canceled harvesting of two orchards to decrease the size and financial stress of the season. We are now deciding if we focus on preparing specifically for Christmas sales or not. This is related to paying the surety for pommeau and distillates so we can sell them in Czech. During the course of the summer we plan to apply for transfer of the tax residency from France to Czech Republic. To conclude, the business is starting to get more stable, we need to increase our profits, continue to increase our sales and to build up a decent financial cushion which we are missing.

Harvesting

This season we have tested a new approach with the goal to achieve harvesting of all the apples in a good state with minimal loss and simultaneously to maximize income from the sale events during this period. We have decided to do three harvesting trips which took around ten to twelve days each, skipping therefore one weekend market. This concept seems to work. The prices of the apples were the same as the last year, 160€ per tonne of apples manually harvested for us, this option was not used, and 80€ per tonne if we harvested the apples, which was our case. The weather this year was quite favourable, definitely better than during 2023 season. Unfortunately our string cutter and lawn mower were both broken so we couldn't do the cut after the first passage, which later on resulted in difficulties in harvesting during November. However luckily the orchards at Morsalines and Fontenay sur Mer were well grazed and the later also cut by owners. At Vicel the sheep herder did final cut with string cutter as was his agreement with the owner. In total we have harvested around 11 tonnes of apples. Biggest issue during the harvest was the activity of Asiatic hornets, which resulted in considerable, 20-30% losses, especially at Fontenay sur Mer. Like the birds, they were selecting the sweetest and least astringent apple varieties. At Quttehou orchard the forest animals ate around 300 kg of apples late in the season. There was also an issue of not being able to press after the first passage. Part of the apples were given to another cider maker and the rest was processed around five weeks after harvesting, which resulted in high losses. Last harvest was done in Czech Republic during December, first time since 2017. We have harvested classic sweet and acidic apples in the alleys by the small quite unfrequented roads. The ground was not cut and no first passage done so it was not very effective.

Summary

In total we have harvested 11.04 tonnes of apples, from which we have processed, pressed, around 8.5 tonnes to apple juice. It took us around 143 hours, with an average speed 89 kg per hour for manual harvesting which covers around 81% of total. Mechanical harvest of two tonnes reached around 660 kg of apples per hour. The cost of apples including loss was around 950€.

To be improved

We need to make sure to have ready for the season at least two grass cutting devices, combination of lawn mower and string cutter both serviced and in a good shape. We should prolong the trip to Normandie to maximum, therefore to 12 days. In the middle of the season we should be skipping two weekend markets and prolong the stay till 19 days. We have to coordinate properly first pressing after the first passage. We should have an option of mechanical harvest if we fall behind our harvesting schedule to catch up. We need to find and prepare orchards and alleys in Kout na Šumavě region in Czech Republic. We have to do the the first passage and cutting. We have to decrease the number of orchards which we are harvesting, we let two orchards to go.

Processing, pressing

The pressings went without major complications with exception of above mentioned pressing after first passage which we planned but were not able to accomplish. During this year we have used again mobile hydraulic press as a service of Benoît Guerrand. Newly we have also pressed in Czech Republic, first time since 2017. It was with help of https://www.zahradkari.cz/us/domazlice/index.php Územního Sdružení Českého Zahrádkářského Svazu (ÚS ČZS) Domažlice. We used single layered hydraulic press. For washing of the apples we have changed in Normandie the traditional wooden tub to cut IBC which has a bigger volume. In Czech we have bought for washing EU2 size plastic tub (V ± 5 hl).

First pressing this year after the second passage was done on 1/11, which is around two weeks later than usually but around the time we do pressing after the second passage. The second pressing was done on 27/11 and last, third pressing and so far latest done till now on 19 and 20/12. We have pressed around 8.5 tonnes of apples resulting in 55.6 hl of moût which is around 65% efficiency. The average density was around 1048. The pressings cost was in total 815€ which is around 0.096€ per kilogram. In total we have worked around 66 hours.

Summary

We have pressed 8.5 tonnes of apples into 55.6 hl moût with 65% efficiency and the average densities of around 1048. It took us around 66 hours.

To be improved

Next pressing in Czech Republic should be done at different location to increase pressing efficiency which means volume of juice pressed per weight and definitely to increase time effectivity. In France we need to manage to do first pressing after first harvesting around mid of October as we usually do. We are nearly out of pasteurized apple juice, we need to do 1 bottles and bag in box packages, minimum at least 5 hl/500 l total rather 10 hl/1 000 l. Preferably it should be done from Czech apple varieties, which are more suitable for this with some 10-20% infusion of bitter-sweet or bitter apples.

Fermentation

The fermentation of moût of 2023 season went too quickly due to the higher temperatures. Nearly all of our cuves were completely fermented to dryness. The high temperatures during November, December and January without cold periods in between which would allow for effective soutriage/racking makes management of the fermentation very complicated. Also we are more and more limited when we can supervise the fermentation because of simultaneous business activities in Czech Republic. The fermentation of the first two pressings of 2024 went also very fast because of high temperature. The last pressing was going well, around 1018 density on 11/4/2025 and bottled as brut at 1014 on 24/4. The rest of the cuves will be used for draft cider, vinegar or distillation.

Summary

Fermentation of the cider of the 2023 season went too fast, we couldn't bottle our cider as brut really. Fermentation during 2024 season went too fast in Normandie but we have managed to bottle around 1 000x of 75 cl bottles as brut from our experiment in Czech Republic because of much better weather conditions for fermentation there.

To be improved

Second and third pressings should be done in Czech Republic or the moût should be transported there because the temperature is way more suitable for fermentation than in the Normandie region. We should add fourth pressing by the end of the season. Also if we have the cider in Czech, we have more time to care for the cuves. We need to find a place where we can ferment cider legally in Czech.

Bottling

For the 2023 season due to the over fermentation we had limited amount of our cider to bottle as a brut, also we have been bottling quite late in the season, beginning of June. Thanks to the collaboration with Ferme du Vestel, whose patron is Christophe Bouvet, we have managed to make one assemblage of brut and one assemblage of micro-cuvée. Thanks Christophe! The assemblage 1, millésime 2023, brut had a density 1016 at 17°C and was composed from two lots, one of the Ferme du Vastel and second lot 4.3 was ours. By flavour it was rather Cotentin style for both, therefore bitter and astringent. We have bottled 1312 of 75 bottles. We have also prepared assemblage 2, micro-cuvée 1, "cidre mielé" which had density of 1016 at 17°C with ratio of honey to cider 1:17. We have bottled around hundred of 75 cl bottles. For the season 2024 we have bottled lot 3.1 as brut at 1014 at 14°C. We have done 1016 of 75 bottles with bouchon number 2416 (27 mm diameter, 45 mm long) and red muselet. We hope to do one micro-cuvée, most likely oak, calva and honey or oak, pommeau and honey.

Summary

We have bottled slightly over 1400 of 75 cl bottles, from which were 1312 bottles of brut, assemblage 1, millésime 2023 at density 1016 and around hundred of 75 cl of cidre with honey at density 1016, micro-cuvée 1, millésime 2023. For the season 2024 we have bottled 1016 of 75 cl bottles as brut at density 1014 at 14°C.

To be improved

We need to transfer most of our fermentations to Czech Republic where the temperatures are much more favourable and we can supervise the activity better. It would also allow us to have wider variety of lots which would make it more easy to do assemblages. We should also finally start to do demi-sec. Also we should bottle next year, 2025 season, earlier, preferably before end of April, March would be even better, including micro-cuvées. Using champagne bouchon, diameter 29 to 32 mm would allow us for archivation but for that we need another machine with minimal investment of 2 500€. We should do at least 4 000x of 75 cl bottles in combination with 37.5 cl or 33 cl which should be in at least hundreds.

Distillation

Due to the lack of funds, we have not distilled yet ciders fermented during 2023 season, which is around 150 hl/15 000 l. That led to certain acidification of ciders due to the higher temperatures during the summer. Hopefully most of them will be still distillable but we should do so before the end of the May latest. This type of distillate could be aged and used specifically for making apéritifs where it may have actually positive effect on the over all taste because of the extra volatility of acetic acid.

To be improved

We need to have more funds to buy oak barrels in advance and prepare them. It is very important to have funds to distill so we can finish in the future majority of our distillations by end of March or April.

Pommeau&Distillates

We do not have yet permission to bring pommeau and distillates and sell them in Czech Republic. We have to decide if we have the capacity to pay the surety, which is around 4 000€ or not.

Vinegar

We have dedicated around 25 hl of ciders to vinegar. At the moment they are aging in plastic. We would like to transfer our vinagres into oak, high quality stainless steel and glass. Gradually within year or two we would like to avoid the usage of any plastic.

Finances

At the moment we keep the numbers to ourselves. If you would like to know more, please contact us. However we can say that the business is definitely improving.

To be improved

To increase the sales at the events, which is the field which is developing fastest, we are putting together group of around ten people, who would help to do markets and events. The goal is to be able to run simultaneously two events on Saturday on regular bases, exceptionally sometimes three. This however decreases clean profit per given sale because of having to pay people and also people tend to sell less than if it is me on the market stall. Also they need to be educated and trained. However I believe it is the right direction to go at least for now because it allows for over increase of profit in total and makes the project more stable decreasing losses caused by disease etc. We need to get a second draft system for this, finish the second market stall and improve the first. Concerning online presence, the opening page of the kvasirnajara.com needs to be more catchy, with clear link to online shop which needs to be really improved too. Both needs to be done by professionals. The major info about the project will stay on media wiki at least for now. We will have more time to get our goods into more shops because I'm no longer working part time for someone else and I will try to find someone to help me with this. The aim this year will be 15 shops and restaurants by the end of 2025 or more.

Wish list

Here is the list of things which are most needed starting on the top and how much they approximately cost

• 3 000€ for distillation of cider from 2023 and bit from 2024. Distillation needs to be done before the end of May so the ciders don't get completely vinegary. Part of the payment may be postponed.
• 400€ apply for protective mark Kvasírna for Czech Republic
• 1 200€ for second draft system and all the necessary basic equipment. To increase the income from the events. Needed within one month so we catch the season. Partly done - already bought 3x kegs, 2x keg couplers, 1x CO2 reduction ventyl, 1x CO2 bomb and hoses. Draft system not yet, +- 600€ to be invested.
• 1 200€ for trailer for 2.5 tonnes. Needed within next two months if possible, definitely before 2025 harvest season.
• 2 500€ for oak barrels. Needed within next several months so the distillate is not in the plastic and can age and increase it's value.
• 300€ BE driving license. Needed for transport of merchandise and apples between Normandie and Czech but also for other destinations. Partly done - paid, preparing for the exams (20/5/2025)
• 1 000€ design and promotion of the project. This is very general and minimalistic estimation of costs needed to improve the looks and functionality of the market stands but also of the online shop and pages.

Things which have been done to improve the flow of the business, general performance, plus personal info

We have canceled harvesting of two orchards for 2025 season. This season is expected to be big, we have enough apples, this will decrease the stress with harvesting during the season and also over all costs. We will try to do max 20 tonnes of apples, resulting roughly in 130 hl/13 000 l. We don't want to go under 100hl/10 000 l. The family house is being transferred to me. My brother has agreed to it and he has to be paid off. It is around 68 000€ over the period of 13 years starting by July 2026, it is around 450€ per month. I do consider reconstruction of the house and maybe renting it. I will improve the storage which I have there now and maybe make a small processing facility for probiotics and ciders but if so, then rather small one with minimal investments. Myself I would move out within year or two searching for another property, which would be more suitable for the fermentation project and community around it. I'm not certain which way I will decide to go, have to think about it a bit. Buying another property, taking care about basic accommodation, building processing facility, buying land for orchards and planting them are big investments. I do not want to do it before I have taken care of debts, refinancing is an option. Also I'm not sure at the age of 44 how big I want to go especially when I do not have partner and family. As a single man I do not need too much. As you know me, I'm quite minimalistic. Since 2018 I've been really busy and under big pressure and I do not want to continue like this. I want to stabilize the business, slow down and take some time to recover for the over all stress and hard work. Then I should see better if the direction I go is good and what changes can I do to improve the quality of my life.