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alcohol is converted to acetic acid to form vinegar. If you had vinegar, you had a fermentation. Maybe the sugar was converted to alcohol at the same rate alcohol was converted to acetic acid. But if you had vinegar, you had a fermentation.

And tannin, too. Not that yerba is particularly tannic. But just in general/ Hops, tea, whatever.

I thought graff was beer blended with cider? Or is it a co-ferment with juice + barley? How does that work?

I wish there was an easy way to figure out how much of the tea was extracted.

Well yeast use oxygen to reproduce and ferment? Maybe throw enough sugar in to boost it a couple points of ABV, and a 2nd ferment, in hopes of using the oxygen up? I don't know the chemistry but sulfite will limit the 'damage' oxygen will do. Maybe add the sugar in the form of concentrate...

Why would you dilute that much? At least at some concentrate if you do. There's no reason to dilute the juice, it'll ferment just fine the way it is.

Some kveik strains ferment super fast and clean, supposedly. Especially at high temperatures. Do a super warm ferment with extra nutrients? I would suggest that you, excuse me, your friend, just go with larger batches, long term. Then each batch should last longer, letting the next age...

I realize this post is from almost a decade ago, but I'm pretty skeptical of this. I think "peachy" is much more likely to be an evolution of "They're just a peach" or similar phrases describing people. Some googling comes up with a 1950s DJ for popularizing "peachy keen". Some more googling...

No fermentation and a sharp temperature drop could do some suckback.

Sure, in what is probably a much much larger space. You'd want to compare the amount of space cultivated more than number of trees. I would consider wildlife pressure and your ideal crop size first though. I may not want to deal with standard or big semi dwarf trees. But deer and elk...

What's the size of the pomace? Is one pass fine, or is yield improved by going a 2nd time?

For standard trees. No way smaller semi dwarfs, or dwarfs take anywhere near that long.

There isn't a magic formula that exists without context. Pull out some samples, measure the pH and titratable acidity. Experiment. Maybe find some ciders you like, and get those values for comparison. I know books usually give "most good ciders falll within these bands" numbers, but I don't...

Smaller rootstocks generally produce fruit faster. I bought 4 4x1 trees this year, they were maybe 1/2", 3/4" thick at the trunk. b118, semi dwarf rootstock, and I think 3 of them produced fruit. Mind you, like 3-5 apples each. But, nonetheless. Fruit. Dwarf trees from a nursery should...

If you're doing that, it'll probably overwhelm any character of the base fruit. Could be a good thing, could be a bad thing. So why worry about the variety in the back yard?

20? What use does one have for 20 buckets?

Let us know how your plan works out. We're coming up on fall though-you might be able to top it off with orchard stuff? But with ~8 gallons you definitely had more than 50lbs! Which is neat and would be fun to do. But with wild ferments like this, it can be a succession of different yeasts...

edit: double post

I've wondered the same.

What are the pumps rated at? Head, GPH?