Alex Girard
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- Aug 7, 2018
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I'm fairly new in the passionating world of hard cider making and I have a question.
I'm seriously thinking of moving from home-scale cider making to craft-scale cider making production (microcidery, if I may use this term). After a few success, my passion for hard cider and a friend of mine having successfully launched his own microbrewery, I feel ready to jump into this adventure.
Here's my question..
The plan is to implement the microcidery with a testing-room, distribute our hard cider to local craft beer stores and then try to establish a few agreement brewpubs with good visibility. My guesstimation is to start with a production of 50 to 100hl for the first year, but rapidly expand the production to get an ROI. The big difference here with most common hard cider makers (and it's the main reason why I'm posting this question) is that I'm not planning to acquire an orchard neither grow my own apples. Even grinding and pressing the apples is not in the initial scenario at this point. My goal would be to buy the apple juice/cider from orchard owners and produce the hard cider in our facilities.
Of course my very first step will be to create my business plan and validate the assumptions, but I try to find out if this is doable, and would like to know if anyone would have some opinion, advice or any experience to share.
I found a few business model similar to this here and there on the Internet, but it looks like it's not something quite frequent here in Quebec whereas most of the hard ciders available on the market (except the commercials-scale distributors) come from orchard producers. Any hint are welcome!
Thanks in advance
AlexG
I'm seriously thinking of moving from home-scale cider making to craft-scale cider making production (microcidery, if I may use this term). After a few success, my passion for hard cider and a friend of mine having successfully launched his own microbrewery, I feel ready to jump into this adventure.
Here's my question..
The plan is to implement the microcidery with a testing-room, distribute our hard cider to local craft beer stores and then try to establish a few agreement brewpubs with good visibility. My guesstimation is to start with a production of 50 to 100hl for the first year, but rapidly expand the production to get an ROI. The big difference here with most common hard cider makers (and it's the main reason why I'm posting this question) is that I'm not planning to acquire an orchard neither grow my own apples. Even grinding and pressing the apples is not in the initial scenario at this point. My goal would be to buy the apple juice/cider from orchard owners and produce the hard cider in our facilities.
Of course my very first step will be to create my business plan and validate the assumptions, but I try to find out if this is doable, and would like to know if anyone would have some opinion, advice or any experience to share.
I found a few business model similar to this here and there on the Internet, but it looks like it's not something quite frequent here in Quebec whereas most of the hard ciders available on the market (except the commercials-scale distributors) come from orchard producers. Any hint are welcome!
Thanks in advance
AlexG