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Aspects of Small Scale Cider Making

Aspects of Small Scale Cider Making. Jonathan Kaye. Abstract.

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Aspects of Small Scale Cider Making

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  1. Aspects of Small Scale Cider Making Jonathan Kaye

  2. Abstract • This talk will discuss the main considerations of scaling from hobbyist to small scale cider producer. How does Duty change with scale and what licenses do I need? How do I plan for next season and how many apples do I need to press? What advantages does the small producer have over the ‘big boys’? • As a Cider Maker of 25 years Jonathan Kaye has a wide ranging experience with his smallest cider making season consisting of 20 Litres of kieved sweet cider and his busiest cider making day pressing over 2,200 Tonnes of apples. • During this talk he’ll reflect on this experience in order to answer these and your questions.

  3. Scale of Cider Making • 225T ready to mill • Single tree!

  4. Who am I? • Trained as a Brewer – Heriot-Watt University • 25 Years in Cider Making • Bulmer’s Cider (Hereford & Ledbury) • AB InBev (Stella Artois CidreBrewmaster!) • Shepton Mallet Cider Mill – Cider Maker • Bevisol (Döhler) – Head of Technical & NPD

  5. Topics • Duty & Registration • Capital – Impact of scale • Source of fruit? • Packaging • Route to Market • Benefits of being small

  6. What is Small Scale? • There is no real definition by size International Operation >1mhL Under 70hL Lifestyle business <70hL National Operation <1mhL Hobbyist Home production any size Small Commercial Operation Well over 70hL to 1mL

  7. Duty and Registration • Under or over the Limit? • To make cider to sell you have to be registered • <70hL there is no duty to pay on cider • There is no duty free made-wine • 7,001 Litres pays full duty • Different registrations for Brewery/Distillery • Cider Making is still an agricultural activity

  8. Capital – impact of scale • Economies of scale • Consider • Annual tonnage • Efficiency • Staffing • Alternative uses for the kit

  9. Source of Fruit? • How do you like them apples? • Grow your own or buy off the market • Security of supply • Control of Quality • Type of apple and authenticity • What about concentrate?

  10. Packaging Options • Back to capital and scale • Shelf-life and safety • Glass gives long life but cider can ferment • Premium v ease • BiB is easy but cheap • methode champenoise example of both

  11. Routes to Market • Straight to Customer – expensive • Local deliveries • Farmers Markets • Via an agent – takes margin • Higher volume but busy fools?

  12. Benefits of being small • Can source low volume high value ingredients • Time costs money – really? • Can find the high value routes

  13. My plan! • Stay under 70hL • Source quality flexible 2nd hand equipment • Own the orchard – authenticity • High value – bottle conditioned sparking • Just got to try and sell it

  14. So, get out and get planting! • Questions?

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