Season2020

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Here you can find the crowd funding and presale campaign to support 2020 cider season of Cidrerie Jara and other projects which I, Algoldor, want to make happen.

Campaign status

• Total amount desired: ?? 000.00€
• Number of donations: 1
• Total amount received/pledged: 5000.00€
• Started 26/2/2021
• Updated 19/2/2021

Summary

There are three principal goals which I want to fund by this crowd-funding&sale campaign. First is to complete the 2020 cider season. This includes production part, bottling&distillation and preparition for commercialization, setting up Cidrerie Jara business pages and online shop. This is the primary goal for which I need around ???€. Secondly I would like to cover at least some of the costs related to 2019 cider season and me devoting to that activity, in total I still owe around 12 000€, which needs to be paid by August 2021. Last but not least I want to progress with preparation for 2021 season. This translates to setting up small temporary living&working base for me and people who would like to join me and help me with my projects. So to summarize completion of 2020 cider season, covering some of the costs related to 2019 cider season and preparation of living&working base for 2021 season. My long term goal is to steadily increase ratio of funds gained by selling my products and services, making the business generating resources and for special innovative projects keep the crowd-funding campaign spirit.

Donating

You can donate in the following ways:

• Bank transfer (preferred) to Frantisek Apfelbeck's (Algoldor's) bank account:
  • IBAN : FR76 1660 6100 1084 8435 1462 511
  • BIC: AGRIFRPP866
  • Please add the description "cidre2020" plus "perk name" if you claim one
• Bitcoin donation receiving address (Algoldor's bitcoin wallet): 1AxX8BMNs4fnZXyCpZURqtMDiP1yGY3YMS
  • Please add the description "cidre2020" plus "perk name" if you claim one
• PayPal Send money to: algoldor@yahoo.com
  • Please use the "Send money to a friend" function and include your Name, Nickname and "cidre2020" plus "perk name" if you claim one. Thanks!

Contact: algoldor@foodhackingbase.org

Perks

Because of the 2020 and likely 2021 "circulation" issues, I'll try to deliver at least part of the perks/sales around Europe as I've done at the end with 2019 cider season perks which were originally pick up only. However if you can, do please try to pick them up by yourself at big hacker events (if there are any), here in my atelier in Vale de Saire, Cotentin, Normandie, France or at my storage in Kout na Šumavě, Czech Republic. Sending cider is possible too, especially around Europe, but the delivery price for one carton (6x 75cl bottles) is likely to be over 40€ and it would have to be covered by you. I can also deliver on request but I need coverage of the delivery costs at least the fuel and toll. The 2020 season cider will be ready by August or September 2021. It's because it needs time to finish it's fermentation in the bottle at temperatures if possible below 10°C which takes at least four months. Afterwards it should be stored if possible below 10°C or 15°C, older the cider gets, more stable it is (the yeast get inactive). Temperature over 20 or 25°C should be definitely avoided during first year after bottling plus long distance transportation. Few days are OK but when you get it delivered please do respect the temperature requirements! It could start to re-ferment and explode, no kidding, it is life natural product, please do keep that in mind! The 2020 season is going to be bottled in "method traditionelle" bottles which can take up to 10 bars (basically Champagne bottle), so explosion of the bottle should not happen, however 2019 season was bottled in "cuve closed" bottles which can take up to 6 bars and there is a risk (however the aging strongly decreased risks there). So far I did not have any explosions of cider which I sold and both me and my assurance company would love to keep it that way. If you decide for a perk, which I hope so, please give me your preferred contact email, if possible phone number and address would be great too!

Details

My active fermentation career started around 2007 and I've been into it on "every day basis" since. I started with cider since I came back to Europe in 2016. This is my fifth season and second commercial one. I'm doing my best to produce and sell high quality product done in what we can call natural traditional manner. The product, the way of production, the business structure and medium to long term goals are described below, please do check it out if you wanted to seriously support this project so you get the more complex picture.

Production

The apples come from small non-treated orchards and as much as possible harvested by hand (100% for 2019 season, 60% for 2020 season). No chemical products are used during the whole process, the cider is fermented only by yeast native to the apples and to the cellar. 2020 season is not filtered. The fizziness of the product is accomplished by prise de mousse naturelle. For more info about the process see here.

Business entity

For more information please have a look on the company Jara details.