News letter faa 22022022: Difference between revisions
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
[[News_Letters|<<<Back to the main page>>>]] | [[News_Letters|<<<Back to the main page>>>]] | ||
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. | ===Short hi, Introduction=== | ||
It has been a third year in a row when I've shared with you what I've been up to summarizing the happenings into 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 last two times. I've tried to write everyone personally but it doesn't work, I don't reach out to even half of the people I would like to. Therefore I've decided to change a strategy and I'll send the announcement as a mass email, I don't like it but in this manner nearly everyone gets at least "little hi" from me. Depending on how much the time allows I'll write to you personally later. Please one way or other, if you have the moment and you feel like, just send me a note, I would be very happy and do my best to answer. | |||
Now last year around February I've been getting ready for bottling of my cider | ===Last Year developments=== | ||
Now what I've been up to last year around this time? Well as it has been a standard for past several years around February I've been getting ready for bottling of my cider. In the same time I've been working for cidrerie Vergers de Ducy helping them with their season and putting some of my knowledge and experience into practice but rather learning how bigger installation like this operates. It has been my fifth year in France. Well in certain way non of that is true anymore. Because of the warm winter, I'm most likely to distill all my cider this year rather than to bottle it, it fermented too quickly. That would be the biggest difference and by the way the cider bottled last year developed really nicely! My working contract has ended in April last year and I decided to dedicate time to my cider activities and to work on our family house in Czech Republic a bit during the summer. 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, 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 was to stay in Switzerland till this autumn, leaving for two months and half for France for cider season, that still holds and spend here next winter, to earn money to continue supporting my cider project, that is also still valid.However it is very likely that I'll 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 | ===Bit about cider=== | ||
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 because it is my main professional endeavor. The 2021 season, which means 2021 autumn harvesting season and fermentation during 2021/2022 winter and later on bottling and distillation activities in the spring 2022, is my sixth cider season and third professional one. Compared to the 2021 season, 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. That is one of the main reasons why even when having very limited finances I decided to go for it. I was very happy for help of several of my friends, including some of my country-men and country-ladies. It helped me very much because I could physically relax and you know, it was the way how I would like to do it in the future, together as a community activity with me taking care about the organization, planning and putting my energy in it. 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 of bruts, the total stock of cider actually being more than 10 000 bottles some of them 37.5 cl, I'm well stocked for this year 2022 and most of the 2023. 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. This means if there is no bottling, that would count for another 2 000 € or so for some 2 000 bottles 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 be an underestimation by 3 000€ to 4 000€ but with the increases of prices and investments into fermentation vessels it was not so far off, I would say 2 000€ off. For next, 2022 season, if again 30 tonnes are done and around 7 000 of 75 cl bottles bottled, 15 000€ of investments should be adequate. | |||
Revision as of 15:43, 7 March 2022
Short hi, Introduction
It has been a third year in a row when I've shared with you what I've been up to summarizing the happenings into 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 last two times. I've tried to write everyone personally but it doesn't work, I don't reach out to even half of the people I would like to. Therefore I've decided to change a strategy and I'll send the announcement as a mass email, I don't like it but in this manner nearly everyone gets at least "little hi" from me. Depending on how much the time allows I'll write to you personally later. Please one way or other, if you have the moment and you feel like, just send me a note, I would be very happy and do my best to answer.
Last Year developments
Now what I've been up to last year around this time? Well as it has been a standard for past several years around February I've been getting ready for bottling of my cider. In the same time I've been working for cidrerie Vergers de Ducy helping them with their season and putting some of my knowledge and experience into practice but rather learning how bigger installation like this operates. It has been my fifth year in France. Well in certain way non of that is true anymore. Because of the warm winter, I'm most likely to distill all my cider this year rather than to bottle it, it fermented too quickly. That would be the biggest difference and by the way the cider bottled last year developed really nicely! My working contract has ended in April last year and I decided to dedicate time to my cider activities and to work on our family house in Czech Republic a bit during the summer. 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, 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 was to stay in Switzerland till this autumn, leaving for two months and half for France for cider season, that still holds and spend here next winter, to earn money to continue supporting my cider project, that is also still valid.However it is very likely that I'll be staying till summer next year but we will see about it, it has to be discussed.
Bit about cider
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 because it is my main professional endeavor. The 2021 season, which means 2021 autumn harvesting season and fermentation during 2021/2022 winter and later on bottling and distillation activities in the spring 2022, is my sixth cider season and third professional one. Compared to the 2021 season, 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. That is one of the main reasons why even when having very limited finances I decided to go for it. I was very happy for help of several of my friends, including some of my country-men and country-ladies. It helped me very much because I could physically relax and you know, it was the way how I would like to do it in the future, together as a community activity with me taking care about the organization, planning and putting my energy in it. 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 of bruts, the total stock of cider actually being more than 10 000 bottles some of them 37.5 cl, I'm well stocked for this year 2022 and most of the 2023. 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. This means if there is no bottling, that would count for another 2 000 € or so for some 2 000 bottles 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 be an underestimation by 3 000€ to 4 000€ but with the increases of prices and investments into fermentation vessels it was not so far off, I would say 2 000€ off. For next, 2022 season, if again 30 tonnes are done and around 7 000 of 75 cl bottles bottled, 15 000€ of investments should be adequate.
