Aspects of Small Scale Cider Making Jonathan Kaye

Aspects of Small Scale Cider Making Jonathan Kaye

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.

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

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

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

What is Small Scale? • There is no real definition by size Hobbyist Home production any size Under 70 h. L Lifestyle business <70 h. L Small Commercial Operation Well over 70 h. L to 1 m. L National Operation International Operation <1 mh. L >1 mh. L

Duty and Registration • Under or over the Limit? • To make cider to sell you have to be registered – <70 h. L 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

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

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?

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

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

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

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

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