2021 cider tour
On this page you can find more detailed info about the 2021 Cider Tour which I, [User:Algoldor|František Algoldor Apfelbeck]] organize. The main goal is to promote and sell my cider and related products through cider presentation and cider tastings alias "Cider Flows". I could not help my self so yes I will do also "other" fermentation activities like kombucha, kefir, natto and other workshops but as a side activity. My main hope is to find long term vending points like restaurants, bars, bio-shops, cavist (off licenses/shops specialized on high quality alcohol) and of course sell also in the meanwhile to end customers at the events. I need help from the people in the hacker movement to help me to find place for my presentation and workshop activity at their community and promote it a bit, plus help me to get in touch with the local slow&bio movement and vendors in general.
Presentation
In this cider slide presentation, which will take around 45 minutes we will overview the basic info about cider, it's making and dégustation. I'll introduce you to the history, talking a bit about the oldest cider making sources from Roman times and early Middle ages. After I will talk especially about the history of cider making in France up to the modern times but we will touch other regions a bit too. We will move on to the overview of what is so special about cider apples, I'll give you some basics on orchards and their management. Next step will be the harvest and transformation of the apples, manual harvest versus automatic one, different types of presses, cuvage and so on. From here on I will explain the importance of "défécation" or "clarification haute","chapeau brun", importance of soutirage/racking, filtration well conduction of fermentation in general. From the point of view of production last but not least we will talk about bottling and prise de mousse naturelle, dégorement etc. We will conclude the presentation part by basics of dégustation as a preludium to the cider tasting or cider flows if you like.