News 2023 12 04

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Greetings to all, it took a while but finally the first part of 2023 cider season, autumnal harvest and transformation of apples into moût, juice, is done. Before we go through the numbers a bit, lets share some general impressions. First of all, it was wet. Most likely, this was the worst season which I did since 2016, when I started helping Christophe Bouvet from Ferme du Vastel. It is not just about the "colour of your mood", when it is raining virtually every day except the lovely opening of ten days at the beginning of the season. It made me realize among other things, that it is time to renew my water proof gear which, after four season of heave usage is finished (close to 300€). It is also not only about coming back to our caravans and the party tent through the "valley of mud". Neither it is about having to take most of the breaks inside of the car or bringing to a perfection changing of the cloths under the car trunks door. All these things are kind of part of bigger mosaic. What I've found personally really stressful and challenging, were the logistic issues especially the access to the orchards. If you have a good weather and the orchard is dry, then you can pick up your apples, put them in the bags, leave them all around the orchard and when you want to bring them from pressing, you just drive in with car and trailer and load it all in. However when the weather is bad like this year, then you need to harvest already in a manner that many bags are clustered all together so when loading you stop just once. This means you have to bring the baskets all the way to that spot from all around. Naturally facing downhill with the front of the car is highly recommended. You also have to prepare, that you are likely not to be able to enter the orchard with the trailer at all. In some cases, you can not make it even with the car. In better case it means bringing the bags by ten with the car to the edge of the orchard to the harder ground is must and extra work because you have to load it in, unload it and load it again to the trailer later on. If the orchard is too steep, car doesn't work and you have to get all the apples out on your back. In some cases, I got help from my friend Hugo and his four wheel drive but even that one did not work for some orchards this year. For the most difficult one, I had to get help from the owner and his tractor but even that was on the edge. All these things add to the work load and are decreasing the efficiency of harvesting.

But enough lamenting about the negatives and lets share some positive moments and happenings. It was very nice to spend the beginning of the season with Leon, who helped a lot with preparing the orchards. When he has left, my girlfriend, Julia, came and we have done most of the season together, which was very nice, with occasional help from friends living in the region. Due to the fact, that this season was very rich on apples, it helped enormously with keeping up with harvesting the fallen apples on time so they don't get bad. It is kind of paradox, that even when I personally consider this season executed best from the perspective of preparation of the orchards and harvesting, it was worst, highest concerning losses. We were harvesting the crop on time so it is in optimal condition for processing and pressing, we pressed at shorter intervals having minimal waste during the process. Still as said, by over all percentage of losses it was the highest one reaching close to 30% compared to our usual around 10% average. Why? Well several reasons. Fist and most important, was a combination of very rich year on apples as mentioned before and very bad weather, as explained above. Just for an idea, one of the orchards gave around one tonne during the season 2022 but this year the total amount of apples was around 10 tonnes. Not easy to prepare for ten fold increase. Secondly, even with help, physical strain by the end of the season was getting really high, the issues with logistics were definitely playing a role. Third, very important, limited budget. I've expected big year and I tried to prepare funds to cover it. However the change from paid labour to working for myself, which I did in February resulted in a decent increase of funds from sales of Cidrerie/Kvasirna Jara products but overall the amount of cash flow decreased. Last but not least, there was no place really left in the cave for the cider. All the cuves, fermentation vessels, except one were full and I did not have time and money to invest in more cuvery. I could also have cider for distillation outside as in previous years but then the cuves get partly damaged by sun and working on the cider when the weather is bad is really not fun.

Concerning the numbers we have harvested and processed bit over 24 tonnes of apples, resulting in 173 hl (17 300 l) of apple juice, average pressing efficiency was around 72%. Average specific gravity was 1046, non of the ciders had over 1048 which I would say is rather standard for the region.

Last but not least, cidrerie is not just about making cider but about also about selling it. I've managed to complete the whole process of certification of Cidrerie Jara as a production and exportation entity in France. Also for Kvasírna Jara, business which imports, sells and in the future also produces cider in Czech Republic the opening is done, papers are finished. It took quite some time but it was worth of it, it is really important for me, that all the aspects of the project are legal and done by the book.

If any of you knows about an interesting event which we could participate at with our products, please let us know, it may be next summer for example, long term planning is now becoming a norm.

Sincerely for Cidrerie, Kvasírna Jara,

František Algoldor Apfelbeck