Product
Cider
Apple wine at 4–7% ABV. Low-alcohol drinks can be produced by us, through our own LLC with a licence. The raw material: the village's old orchards.
What it is
Why it works
- 01
Taste
Dry cider from wild apples is tart and sour, with tannin, like a good white wine.
- 02
Why people will buy it
Craft cider is growing fast. Belarusian bars show demand, and there is almost no local cider.
- 0.5 l bottle12–18 BYN
- First incomeafter 10–12 months
How we make it
How we make it
The cider makes itself: apples are pressed, the juice ferments, the bottle matures. The hard part is the paperwork: our own LLC, a cellar in one of the houses and a licence take 6–9 months, so we start the papers together with the restoration.
Gathering
September and October, apples from the village's old orchards. Tart wild varieties make the best cider.
Crushing and pressing
100 kg of apples give 60–70 l of juice.
Fermentation
4–6 weeks in 200 l fermenters.
Bottling
We rack it off the sediment and fill the bottles.
How we serve it
How we serve it
Cider is for our own table first: with kumpyak, cheese and goose. After that come the craft bars with dozens of taps that gladly take local cider, and the fairs where it is poured from a keg.
- 01
With dinner
With kumpyak, cheese and goose at the shared table.
- 02
In summer
Cold, with ice and mint.
- 03
In winter
Hot cider with cinnamon and honey.