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Adding apple = adding wild yeasts and bacteria.

I have used a slow juicer in the past. Takes quite a while to get 1 gallon of juice. During fermentation it turns into something like apple sauce.

Slightly off topic. You mention not having a lot of blending options. Most apple growers plant crab apples for pollination. The fruits of those trees are not harvested. Ever thought of getting those to mix with your juice?

You can make distilled water at home with a water distiller. I have one, it works well. Before the energy price increases they would produce distilled water at similar costs as store-bought bottles.

Am I right to assume you can do the same in Grolsch flip-top bottles?

This is the ultimate slow food cider! I like the idea of preserving apple flavour in the final product.

Try adding some yeast nutrient.

With racking you also remove nutrients from your cider. Without nutrients the remaining yeast will remain dormant.

Great find! Thanks for sharing.

I don't think such data exist as every year's harvest is different.

When doing your calculations: did you convert US gallons or Imperial gallons to liters?

Isn't that why some traditional cider makers wait a couple of hours or days before they press the crushed apples? https://galipettecidre.com/story/

There's no easy answer: http://cjoliprsf.ca/Documents/Acidity-pH.pdf By Jolicoeur.

Can't see the picture. Are you sure it isn't a fungus? That might be the cause if the fermenting juice is exposed to oxygen.

Isn't 10% the recommended amount? IIRC I once read 70% apples 20% pears and 10% cherries.

Does the orchard have crab apples produced by the trees they grow for pollination? You may want to add 10% of those to a juice from a blend of the eating apples they have on sale.

Minerals should not spoil. They may cake but that should not be a problem.

Kelterlack is used in German speaking countries. This is food-safe. I haven't been able to find something similar on English websites.

If you backsweeten with juice you will start refermentation unless you pasteurize or add a yeast killer. After 9 days most if not all of the hop falvours will be in the cider.

To prevent the cork from drying out.