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2000 lbs. otherwise they would specify a metric $hit tonne.

Bottled this yesterday. I had to add some clementine zest a few weeks back, since the orange aroma all took off out the airlock. Flat sample left over from bottling day tastes like a bite of clementine in my cider and has a small little bite to it. I think this turned out well.

Some Black Friday stuff that I spent $10 CAD including shipping to my nearest craft brewery. 1oz millennium, 1oz first gold, 2lbs great western c60, One pack each s-33, and Windsor, and 120 oxy barrier caps.

Definitely likely to come across as flabby, and may get mistaken for a cider that has gone through malolactic fermentation. Get some malic acid powder, draw off a sample and add measured amounts of malic tasting as you go. Then scale up to your batch size at bottling time

I have a bunch of the Canadian stubbies from my father in law. Those cap pretty well with my super agatha bench capper

Where do you store 1100 cans?

Oddly enough I took up homebrewing beer before I ever really took up drinking beer. I was a cider guy until I started making cider and then I branched out from there

Over two years here for cider longevity without adding any chemicals. But that was starting with pasteurized juice

+1 = 903.5

Things were moving along so I added the other 3 litre of juice this morning, and I've got the whole gallon bubbling nicely

I decanted most of the 200 ml that I had stepped up and pitched that into a litre of juice in a gallon jug. Once I see active fermentation I'll be aiding another 3 litre to it. The portion of that small starter that I decanted went into the fridge, and it's pretty tasty.

Definitely grateful to @swmbo for getting me started, and @gtabrews for being my local community

It won't off gas, so I don't see why not

Heck, ever there, the BJCP guidelines specifically allow for a small amount of bubbles on something enterred as still. "No or little carbonation is termed still. A still cider may give a slight tickle on the tongue." from the 2015 guidelines so if you're terrible at controlling your CO2...

My rule for submissions at this point, if it's not still, I just put it in as petillant. But yeah. Man oh man I had a hard time trying to find information mapping vols of co2 to cider carbonation categories.

I'm glad I didn't dump it after the first round on the stirplate came out all solventy.

I just checked on it and it has dropped clear. Took a tiny taste test and it's nice

Do you need help with that? I can hold them down while you work on your swing.

Hmm, I've heard the exact opposite, which is part of the problem. Or maybe it's an acquired taste.