063: Alvar Roosimaa | Jaanihanso cidery, Estonia

Alvar Roosimaa turned towards cidermaking after deciding to move out of the capital of Estonia, Tallinn. He bought a country house approximately an hour and a half to the south Tallinn with his wife Veronika.

It was at this country house that the name of the cidery was found. Alvar tells the story of finding a copper tube, which is a typical container used by Estonians for holding documents, in a rubbish pile onsite. Inside this tube the original deed of the house was placed along with a colored map of the property. The farm’s name was Jannihanso! When you look at the label, you will see that the name “Jaanihanso” is using the original old world German handwriting for the name

The Jaanihanso cidery started commercial actives in 2013.

In 2016, this Estonian cidery began working towards exporting.

This past year (2016) they pressed enough apples to have 60,000 litters (15,850 gallons) of apple juice.

Cider Tradition in Estonia?

Cider is very traditional. Locals call it “apple wine”.
Every house has a small crusher and small press that has been handed down through the generations

Jaanihanso is the first commercial operation in Estonia

Since, Jaanihanso launched there are now 2-3 other commercial enterprises taking root, where they are making cider at another location versus being orchard based. Alvar used a fun term calling these ciders “gypsy cidermakers”.

Alvar uses only wild yeast for the primary fermentation.

The champagne method is used during a secondary fermentation.

And this cidery also makes a hopped cider.