News 2024 06 15: Difference between revisions
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Greetings to all, | Greetings to all, | ||
the summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of Food Hacking Base (fhb) project. There were some challenges during the build up especially but over all, it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have manged to source for future tastings, we are quite well stocked. From England I went to Normandie, where unexpected bottling too place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel, So I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from | the summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of Food Hacking Base (fhb) project. There were some challenges during the build up especially but over all, it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have manged to source for future tastings, we are quite well stocked. From England I went to Normandie, where unexpected bottling too place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel, So I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Kavsírna Jara, lot 4.3, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottled around eighty 75 cl bottles of kvasírna jara's cider, lot 4.2 with addition of honey, density 1016 at 17°C. Importantly I have brought to Czech around 200 l of lot 4.2 which we plan to blend into assemblage 3, cidre à pression. It will be assembled with honey and maybe some herbs, transferred into the kegs and used as draft cider at the events. | ||
Revision as of 13:33, 15 June 2024
Greetings to all, the summer is here, busy times. For the ones who kept an eye on our activities, we have managed to participate at EMF 2024 at Eastnor as a part of Food Hacking Base (fhb) project. There were some challenges during the build up especially but over all, it was really nice to meet many friends and cider enthusiasts. During the cider flows we have tasted variety of locally produced ciders which we also have manged to source for future tastings, we are quite well stocked. From England I went to Normandie, where unexpected bottling too place. This year's cider got too dry however with help of Christophe Bouvet from Ferme du Vastel, So I've managed to bottle around 1300 of 75 cl bottles of millésime 2023, assemblage 1, brut at 1016 at 17°C. Ten percents is cider from Kavsírna Jara, lot 4.3, rest is from Ferme du Vastel, all clean and natural, mostly hand picked. I've also played a bit around and bottled around eighty 75 cl bottles of kvasírna jara's cider, lot 4.2 with addition of honey, density 1016 at 17°C. Importantly I have brought to Czech around 200 l of lot 4.2 which we plan to blend into assemblage 3, cidre à pression. It will be assembled with honey and maybe some herbs, transferred into the kegs and used as draft cider at the events.
