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 225T 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 InBev (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 <1mhL Hobbyist Home production any size Under 70hL Lifestyle business <70hL Small Commercial Operation Well over 70hL to 1mL National Operation <1mhL International Operation >1mhL

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

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 BiB 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 70hL Source quality flexible 2nd 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?