Season2020
Here you can find the crowd funding and presale campaign to support 2020 cider season of Cidrerie Jara and other projects which I, František Algoldor Apfelbeck, want to make happen.
Campaign status
- Total amount desired: 20 000.00€
- Number of donations: 1
- Total amount received/pledged: 5000.00€
- Started 26/2/2021
- Ends 15/8/2021
- Updated 19/4/2021
Summary
There are three principal goals which I want to achieve through this crowd-funding&sale campaign. Number one is to complete the 2020 cider season. This means to bottle and distill, finishing therefore the production phase. Secondly, I need to prepare for and start to commercialize. This includes finishing design of the logos and labels, setting up Cidrerie Jara business pages and online shop. Importantly I've to get ready for 2021 Cider Tour where I will promote and sell my products. Thirdly, I want to progress with preparation for 2021 season. This translates to setting up a small temporary living&working base here in Normandie and Czech Republic for me and people who would like to join me and help me with my projects. So to summarize, completion of 2020 cider season, preparing and commercializing the products over the summer 2021 and preparation of living&working base for 2021 season. I've around 22 000€ debt related to this project at the moment, 2021 season will cost another 10 000€ give or take so any money received&earned will go there. The principal goal now is to get the product out, find especially long term clients and gain my living by doing and selling my products. My long term goal is to steadily increase ratio of funds gained by selling my products and services, making the business generating resources I need and for special innovative projects keep the crowd-funding campaign spirit. PS With season 2019 and 2020, I should have around 55 000€ cidre worth to commercialize, over 20 000€ in distillate but that will take years to get to it's value ...
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. Thank you!
Contact: algoldor@foodhackingbase.org
Perks
Because of the 2020 and likely 2021 "circulation" issues, I plan to deliver most of the perks/sales around Europe this summer during the 2021 Cider Tour. 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. Otherwise try to group with other people so I can drop it at one location for several people. 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, which means at least the fuel and toll. During this summer I will be delivering 2019 season. The cider needs time to finish it's fermentation in the bottle at temperatures if possible below 10°C which takes at least four months, so 2020 season will be ready by August 2021. Afterwards my cider in general 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. The 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 this risk already. 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 and the way how it is made, the business structure and medium to long term goals are described below. Please have a look on it because if you decide to support this project by donation or investment, which I hope for, I really prefer that you know quite well what is this about.
Production
The apples come from small non-treated orchards and as much as possible are harvested by hand (100% for 2017, 2018 and 2019 season, 60% (I really hope only exceptionally) 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. Part of the 2019 season is unfiltered, 2020 season is completely unfiltered. The fizziness of the product is accomplished by prise de mousse naturelle which is slow secondary fermentation of the cider in the closed bottle. For more info about the process see here.
Business entity
For more information please have a look on the company Jara details.