News letter faa 22022022

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It has been a third year in a row when I've shared with you my yearly personal news letter, the summary about Cidrerie Jara project can be found here. First of all apologies to many of you, with whom I'm in touch but somehow I did not contacted you by email when the letter went life. I've tried to write everyone personally but it doesn't work. This time, I'll send the announcement as a mass email and as much as the time allows I'll write to you personally later. In this manner I'll be content that I tell you at least small hi.

Now last year around February I've been getting ready for bottling of my cider, I've been still working for cidrerie Vergers de Ducy and lived in France. Well in certain way non of that is the true anymore. Because of the warm winter, I'm most likely distill all my cider rather than to bottle it, it fermented too quickly. My contract has ended in April last year and I decided to dedicate time to my cidre activities and to work on our family house in Czech Republic. As for living in France, well I'm still present there, I'm for sure keeping there my legal credentials, cider production and place to stay, my caravans. However since December 2021 I'm in Switzerland where I'm now working, actually finishing first job in restaurant as waiter and looking now for second contract somewhere else. For me very importantly, after several years, I've met someone very special, so I'm very happy to share my days again in a close relation ship. My original plan to stay in Switzerland till this autumn (leaving for two months and half for France for cider season) and spend here next winter, to earn money to continue supporting my cider project may change, it seems like that I may be staying till summer next year but we will see about it, it has to be discussed.

Now I've slightly touched my professional project Cidrerie Jara, as I said at the beginning of the news letter for more up to date and more detailed info check the project directly, however just few words on the topic. The 2021 season, which means 2021 autumn harvesting season and 2021/2022 winter and later spring fermentation, bottling and distillation activities, is my sixth cider season and third professional one. I've increased the transformation from around 18 tonnes, resulting in 110 hl = 11 000 l of moût/juice, to 30 tonnes, resulting in 210 hl = 21 000 l. This size is being in cider circles considered a minimal one for full time professional occupation. Because of the warm winter I'll most likely not bottle this year, the cider fermented too quickly and I do have no need for extra-bruts and total-bruts because I've enough from previous two seasons, still having well over 4 000x of 75 cl bottles for bruts, in total actually more than 10 000 bottles some of them 37.5 cl. The season costed so far around 9 000 € in apples, materials and service and I expect another 2 000 to 3 000 € to finish it properly (if there is no bottling, that would count for another 2 000 € or so). My previous predictions were investments of around 12 000€ into processing of 30 tonnes which would with proper bottling of around 7 000 of 75 cl bottles would be an underestimation but with the increases of prices and investments into fermentation vessels it was not so far off. For 2022 season, if again 30 tonnes are done and around 7 000 bottles done, 15 000€ of investments should be expected.