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Aspects of Small Scale Cider Making

Explore considerations of scaling up in cider making, covering duty, licenses, planning, apple quantities, advantages over large producers. Jonathan Kaye shares insights from 25 years in the industry, discussing topics like duty, capital impact, fruit sourcing, packaging, routes to market, and benefits of small operations. Learn about registration requirements and key factors influencing the transition. Discover insights on sourcing fruit, packaging options, routes to market, and the advantages of small-scale production.

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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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