Fresh Cider $7 / Gallon, Game Over

[rico567]

After an experiment with Apfelwein and another with Graff, using nice cheap apple juice, I was going to try to buy some bulk cider at the local orchard and make a batch of hard cider from some nice, fresh early tart apples. Yeah, right. They grind the apples and make the cider fresh every Tuesday, but want $7 / gallon; back to the drawing board.

 

[Brutus Brewer]

After an experiment with Apfelwein and another with Graff, using nice cheap apple juice, I was going to try to buy some bulk cider at the local orchard and make a batch of hard cider from some nice, fresh early tart apples. Yeah, right. They grind the apples and make the cider fresh every Tuesday, but want $7 / gallon; back to the drawing board.

Did the same thing only here the fresh pressed cider was $4.89 per gallon. Made 5 gallons.

 

[pulpfiction32]

You could always plant an apple tree. Wait 5 years until you get a

decent yield. Then buy a couple hundred dollar press, and make

you own cider..Or spend 35 bucks and get 5 gallons of cider

 

[Heineken]

$7/gallon for freshly pressed cider is the going rate around here in NH as well. I am thinking about making some apfelwein and was going to get some cider today but he was sold out. Plan to pick some up this week but might go with 3 gallons the first time to make sure I like it.

 

[sakeyfour]

I found some for $6 a half (repeat half ) gallon here in Maine. But, I found another place that had gallons for $4. The 2 places are 25 minutes apart, so look around.

 

[jonp9576]

the place near me has it for $5 a gallon. now that i see that its a good price i am going to get some this week.

 

[homebrewer_99]

If they ask that price and find people willing to pay that price......the thing is to just complain to their faces that you wanted to buy from them, but their prices are too high. If they want to sell they will lower their prices or you walk...all too simple...

They're only selling it for $7 because that's what the guy down the street is selling it for.

If you can get it for $5 then go to the $7 place and say it right out loud to potential customers that you just got it for $5 down the street...see how fast they change their prices to get the sale.

Yes, this does work.

 

[JDoolittle]

I paid $5 a gallon for mine on Saturday, but I brought my own bucket. Retail price in a jug from the orchard is $6 a gallon. $7 is probably not unreasonable.

 

[CvilleKevin]

Usually, if you go out to the press with a carboy it is cheaper. If you can get some friends together on 20-30 gallons the price will drop some more and its a good time. If you mention that you are making hard cider, it will greatly increase your chances of getting good juice next time. Nearly every press I know of does at least a few pressings with apples selected for good hard cider. If you are lucky they do this once a week, but at least once per season.

Look for a medium size press, one that makes production quantities of juice and distributes to local and regional retailers. The orchards that just have a small press to sell juice in their store might have good juice, but it wont likely be cheap, and the really big mills dont have time or the apple quality for dealing with cider makers.

 

[shoes45]

$3.00 a gal. here in Mexico N.Y. and i thought THAT was too high!! last year i got it for $2.75 a gal.!

 

[BigJoe5313]

I just paid 3.25 a gallon down in Jersey. Brought my own buckets though.

 

[MBasile]

If they ask that price and find people willing to pay that price......the thing is to just complain to their faces that you wanted to buy from them, but their prices are too high. If they want to sell they will lower their prices or you walk...all too simple...

They're only selling it for $7 because that's what the guy down the street is selling it for.

If you can get it for $5 then go to the $7 place and say it right out loud to potential customers that you just got it for $5 down the street...see how fast they change their prices to get the sale.

Yes, this does work.

That's a pretty messed up thing to do, making a scene because of the price when you have no idea what the overhead is? I worked retail for 4 years and we had a few people try to pull that BS. You know what we told them? "This is the calculated price based on what it costs to keep the store running." You should also hear the comments made about that kind of people by other customers after they have left.

 

[Bobby_M]

It's called capitalism.

 

[Wade E]

I got 5 gallons of fresh pressed all natty with a 5 gallon mexican carboy, bung an airlock for $48 here in Ct.!

 

[llenrocs]

I just pressed 28 gallons on my own home made press today.:rockin: Some Jonathans, Golden Delicious, Winesaps and some other unknown varieties. If anyone wants to pay me $7/gallon just give me call!

BTW, don't waste your money on an expensive press. If you're handy you can build your own for less than $100.

The going rate around here is $4-5 in the grocery stores and $6 at the orchards.

 

[babalu87]

We have a sister brew club that has a Ciderfest every year

$2.50 a gallon, bring your own carboys/kegs/buckets

This I will do

AGAIN

$7/gallon and they sell it?

 

[Pumbaa]

The ABSOLUTE BEST juice I have ever found comes from here http://www.westonapples.com/
I paid $6/gallon and wold pay twice that to get the quality of juice I got. Makes the store bought **** look like what it is, garbage.

Dont think they do mail order juice but if you are ever even remotely close at the right time of year I HIGHLY advise checking it out.
If you are wondering what kind of varieties they have. . . .

Alexander
(1700's, Russia) Crispy and tart; cooks to a juicy lemon puree
Ashmead's Kernel
(1790, England) Strong sweet, sharp flavor; long esteemed by connoisseurs Autumn Berry (Wild Berry)
(USA) Very aromatic yellow flesh; flavor reminiscent of pineapple
Avocado Apple
(USA) Oval shaped; Unusual semi-sweet flavor
Beacon
(Canada) Excellent tart apple for fresh eating
Black Gilliflower
(1700's, Connecticut) Pear like flavor and unusual conical shape
Black Twig
(1833, Tennessee) Ultimate tart apple; excellent for fresh eating and tannic acid adds a kick to cider
Calville Blanc d'Hiver
(1598) Antique variety from France, where it was grown in the king's gardens at Orleans; one of the premier gourmet apples, still served for dessert in the finer Parisian restaurants; tart, strong, distinctive flavor Chenango Strawberry
(1800's, Chenango county, New York) Delicate, beautiful variety with fragrance resembling roses
Cornish Gilliflower
(1813, United Kingdom) Knobby exterior with yellow, perfumed flesh; intensely flavored, reminiscent of cloves; very aromatic, it was prized during the Victorian era; still popular in English gardens
Cortland
(1926, New York) A Ben Davis X McIntosh cross; sprightly, especially good for salads
Cox's Orange Pippin
(1830 England) Considered by many to be one of the best fresh eating varieties; flesh is juicy and rich, with an aromatic, intense flavor
Criterion
(1973; Parker, Washington) Red Delicious, Golden Delicious and Winter Banana offspring; flesh is crispy and juicy; taste is mild and sweet with just a hint of tartness
Duchess of Oldenberg
(1700's, Russia) Savory, brisk, and juicy; soft, creamy flesh; tart eating apple; excellent in the kitchen
Early McIntosh
(1930, USA) Cross between McIntosh and Red Delicious; sweet with some acidity; mainly a fresh eating apple
Early Red Bird
(1850, Canada) First apple of the season; sweet/tart flavor with a hint of rasberry fruit
Egremont Russet
(1872, England) Flesh is creamy, densely textured; sometimes referred to as a connoisseur's apple, this variety has a distinctively nut-like taste Empire
Cross between McIntosh and Red Delicious; crisp, clean taste, with the slight sweetness of its parent, McIntosh
Esopus Spitzenberg
(1790's, USA) Long considered among the finest dessert apples; grown by Thomas Jefferson on his orchards at Monticello; crisp, dense flesh has a rich, nut-like flavor which is chacteristic of older varieties
Florence Crab
Used to make red apple jelly; very good eating variety; spicy taste
Gala
Cross between Cox's Orange Pippin and Red Delicious; delicious for fresh eating, as it is juicy and mildly sweet
Geneva Early
(Modern, USA) First dessert apple of the season
Golden Delicious
One of the most popular varieties in the world; mild and slightly sweet, with just the right amount of tang in its juice
Golden Russet
(1845, USA) Comparable to the finer European gourmet apples; terrific for cider-making and fresh eating; the rich, dense flesh contains the full flavor of sugar and honey
Gravenstein
(1600's, Europe) Possibly the oldest and most distinctive summer variety; juicy, breaking, spicy taste; excellent for dessert and culinary use
Grimes Golden
(1832, USA) A gourmet delight when at its best; rich, honeyed flavor with aromatic, perfumed skin; very good for cider, sauces, fresh eating
Hawaii
-- (California 1940's; Golden Delicious x Gravenstein) Pineapple flavor
Hooples Antique Gold
(Otway, Ohio) One of the most beautiful of all apples. Bud mutation of Golden Delicious. Extra-ordinary flavor.
Hubbardston Nonesuch
(Hubbardston, Massachussetts, early 1800's ) Very aromatic yellow flesh; flavor reminiscent of pineapple
Jefferis Red
(c. 1848; Isaac Jefferies, Newlin township, Chester county, Pennsylvania) Medium-sized fruit; yellow, blushed, and splashed with red; tender flesh, sub-acid; ripens in September and continues in season until early winter
Jacob's Strawberry
(England, c. 1849-50) Bright yellow skin, flushed reddish-orange and striped red; fine-grained flesh is firm, crisp; slightly sub-acid sweet flavor; good dessert apple
Jonagold
(Jonathan x Golden Delicious; c. 1968) Creamy yellow flesh; sweet and juicy; excellent sweet-tart dessert apple
Jonagrimes
(1920, USA; Jonathan x Grimes Golden) Crispy, tart, fabulous flavor. Excellent for eating and apple sauce
Jonathan
(Ulster county, New York; c.early 1800s) Flavor can vary from mild to tart, depending on where it is grown; thin, tough skin; flesh is crisp, fine-textured and juicy; good for fresh eating and cooking into sauces Chenango Strawberry
(1800's, Chenango county, New York) Delicate, beautiful variety with fragrance resembling roses
Kidds Orange Red
(1924, New Zealand; Cox's Orange Pippen x Red Delicious) Warm white flesh is crisp and juicy; sweetly aromatic; ripens in late September and stores well through January
King David
(1893, Arkansas; Jonathan x Arkansas Black?) Cream-colored flesh is coarse and crisp with a spicy, wine-like flavor. The tough skin makes it good for processing (pies, sauce, cider) Macoun
(1923, New York State Agricultural Experiment Station, McIntosh x Jersey Black) Dark red color; white flesh is firm, juicy and aromatic; delicious for fresh eating and in pies Maiden Blush
(New Jersey, late 18th Century) A multi-purpose apple, suited to eating fresh, baking, making cider; pale yellow flesh is crisp and tender
Melrose
(Ohio, c. early 1940s; Jonathan x Red Delicious) With rich flavor and coarse, juicy flesh, Melrose is a good fresh-eating apple, especially when left to age a little while after picking. In storage it develops a warm, fruity aroma. It has a touch of Red Delicious sweetness. Melrose is an excellent choice for kitchen use, retaining its shape and flavor in the oven.
Milton
Old fashioned variety, unique sweet-tart flavor. Delicious as dessert apple and a good pie maker. Seldom found except at farmstands
Mollie's Delicious
(1966, Rutgers University; Golden Delicious x Red Gravenstein) Delightful summer variety, harvested in late August to early September; the greenish-white flesh is sweet and crisp; appeals to those who like a mild tasting apple
Mutsu (also called Crispin)
(1930's, Japan, Indo x Golden Delicious) Mutsu is a variety developed in Japan that is growing in popularity here. It is an excellent desert apple. Large and greenish-yellow, Mutsu is packed with juice with a perfect balance between sweet and tart. It makes great sauce, especially if the peel is left on for more flavor.

 

[Pumbaa]

Yeah I had to continue to a 2nd post . . . .

Northern Spy
(c.1800, Canandaigua, New York) Yellowish-white flesh is juicy and sweetly tart, with a high vitamin C content; the quintessential baking apple, Spies are great for pies.
Northwestern Greening
(1872, Waupaca county, Wisconsin; Golden Russet x Alexander?) The most popular non-red apple grown in the North Central states; tough yellowish skin with greenish yellow flesh that is firm, juicy, and mildly tart; primarily cooked into sauces and pies; ripens in October; a good keeper
Old Church
(Wisconsin) Flavorful but very tart. Originated near Wisconsin First Free WIll Baptist Church.
Oriole
(1914, USA) Flavor resembles Duchess of Oldenberg; semi-sweet, very juicy; excellent for fresh eating and pies.
Orleans Reinette
(!776, France) Aromatic, nutty, sweet and firm
Oxheart Pippin
(England) Choice eating; deep flavor with a lot of juice; excellent keeper Patton Greening
(USA) Juicy, crisp, plenty of scidity; excellent for pies and sauces; good for fresh-eating
Pink Pearl
(1944, California) Named for the pink flesh which is hidden just beneath its yellow exterior. Crisp, tart, and aromatic, with a hint of grapefruit in the taste. Late summer variety, ripening in August and September
Pitmaston Pineapple
(c. 1780, near Worcester, England) Once known as a premier English dessert apple, the flesh is juicy and honey-sweet, with a pineapple flavor. Modest size; russeted coloring; harvested in mid-September. Keeps well in storage.
Prairie Spy
(1940, University of Minnesota) Creamy white flesh; juicy and flavorful; good for fresh eating and for cooking into pies and sauces. Keeps well through the winter.
Red Astrachan
-- (Russia); Rather tart, juicy summer apple is good for eating and cooking.
Red Baron
(1848) Golden Delicious X Red Delicious with a tart flavor
Red Delicious, Richards
(1915, USA) Introduced by Start Brothers' Nursery
Red Delicious, Starking
(1921, USA) Colored sport of Red Delicious introduced by Stark Brother's Nursery.
Red Delicious, Starkrimsom
(1953, USA) Sport of Red Delicious introduced by Stark Brother's Nursery.
Red Gold
(1930, USA) Golden Delicious X Red Delicious. Extremely juicy
Red June
(1848, North Carolina or Tennessee) Sprightly flavored, crisp, juicy, summer apple.
Rhode Island Greening
(USA) Excellent tart cooking apple.
Russian Raspberry
(Russia) Very crispy, tart apple with a flovor resembling raspberries.
Scarlet Surprise
(Recent, Oregon, USA) Red fleshed apple introduced by Oregon State University.
Smokehouse
(1837, Lancaster County, PA) Reddish-yellow, flattish, exceptionally juicy apple. The original tree grew beside the smokehouse of William Gibbons in Lancaster County. Snow / Fameuse
(1730, Canada/France) Fameuse was cultivated in Canada by the early 1600's, probably originating from French seed. Tender, juicy, aromatic and good for eating and sauce. Sops of Wine
(1832, United Kingdom) This late summer apple is suitable for dessets, cooking, wine and cider. There is a strong licorice flavor.
Spigold
(1962, New York, USA) Red Spy cross Golden Delicious. Developed at the New York experiment station.
Spitzenberg, Esopus
(1790, USA) Crisp, juicy, sweet, and nutty. One of the favorite apples of Thomas Jefferson.
St. Edmund's Pippon
(1870, England) Tastes similiar to a seckel pair and is quite juicy.
Stayman Winesap
(1866, Kansas, USA) Very firm apple with a complex sweet-tart flavor. Began as a seedling of Winesap and is prized for cooking, eating, and storing.
Summer Champion
(1800's) Large red apple with a great flavor.
Summer Treat
(Recent, USA) High quality dessert apple that's tart and juicy.
Swaar
(1804, Hudson Valley, NY) Heavy, solid apple with an almost nutty flavor. Sweet Sixteen
(1978, Minnesota, USA) Malinda x Northern Spy
Tolman Sweet
(1750, New York) Light yellow, faintly russetted, fall apple. The sweetest apple grown.
Tomato
(New Berlin, WI) Wild seedling with a tomoto shape and very rich flavor. Thonpkins County King
(1804 New York) Large to very large apple that is excellent for dessert and cooking, especially apple butter.
Turley Winesap
(1930, Indiana, USA) TURLEY WINESAP is an open pollinated seedling of Winesap, found in Hortoculturist Joe A. Burton's orchard in Lawrence County, Indiana, in 1900. Burton (1841-1925), who married Louisa Turley (m. 1870) developed the Turley Winesap, naming it after his son Turley Burton (b. 1874). He planted as many as 8,000 trees from seeds before arriving at the Turley Winesap. Medium to large in size, and round in shape, the skin is a dull red, covering most of the surface of the fruit, and the greenish-cream flesh is firm, juicy and subacid. The tree is a triploid and grows vigorously with strong scaffold branches. Since Turley is a triploid, it will not pollinate other cultivars. Planting should be limited. Turley Winesap resembles Stayman Winesap, but it is more crack resistant, and is considered of more delicate flavor than the Stayman. It is good for cooking or baking with fair-to-good dessert quality. The fruit keeps well in cold storage. As an apple variety, the Turley Winesap was of significant economic value, especially in the early part of the 20th century because of its ability to withstand long transport to market by railcar. It stores well and ripens in early October
Twenty Ounce Pippin
(1844, New York) Mammoth fall apple with outstanding cooking properties. Tydeman's Late Orange
(1930, United Kingdom) A cross made by H. Tydeman between Worcester Pearmain and McIntosh. Makes an excellent pie.

 

[RugenBrau]

2.50 a gal. in here in the Finger Lakes(NY). Bring your own carboy....can't beat it!

 

[racin_ny]

2.50 a gal. in here in the Finger Lakes(NY). Bring your own carboy....can't beat it!

Where in the Finger Lakes is this? I paid $3.00 a gallon and thought that was good.

 

[david_42]

Bad year for apples out here. Even the cheap stuff is $6/gallon.

 

[wreckinball9]

Bad year for apples out here. Even the cheap stuff is $6/gallon.

Its actually a great year for apples in the northeast

 

[natethegreat22]

I called around to my local orchards. If you bring your own 5 gallon buckets or carboys they usually cut you quite a discount. I only paid $3 a gallon here in Michigan. The place usually charged $5 a gallon.

 

[Kauai_Kahuna]

Even the socialist and the communist found they could never control the market, they just pushed it even further out of balance.
The capitalist have attempted to embrace and control the market and found it usually kicks them in the ball's.
I agree that if you don't like the price, just tell them.
Odds are your find the state price is for the tourist and idiots willing to pay the advertised price. What was the saying, "There's a sucker born every minute".

I think it's more like every micro second.
Even with that, the market is full of idiots both buyers and sellers. It is usually better to avoid them as you may catch their dysfunctional view of reality.
Check out some of the online shops, I'm sure your see some really cheap kits coming out.

 

[mundellm]

$2.85 / gallon in Pa .. if i bring my own buckets

 

[revpaco]

In London Ontario, I pay $1 CDN per Liter for fresh pressed organic non windfall apple juice, BYO Carboy or bucket. This works out to about $4 CDN per Gallon.

I have found that if you ferment juice made from windfall apples, the result has a bruised apple taste to it.

 

[phishroy]

here in Richmond hill Ontario they are charging me $10 a gallon for pressed apple juice.
i haven't found an alternative in driving distance.
Ive resulted to trying a batch made from reconstituted concentrate.
The stuff that comes in 1 litter cans, it sells for $1 per can
I sampled it this morning the SG today was 1.020 it tasted sort of animic sweet with a bitter aftertaste. Not to pleased about it so far.

 

[marshall]

Does anyone pick fresh apples and press them? My books say do that and I did, but it's pretty damn expensive compared with the sort of prices you guys are talking about. Even if I buy farmstand apples for 50c/pound it works out to about $10/gallon (this also seems to be because I don't seem to get as much juice per pound as others).

 

[Wade E]

Unless you hve the right equipment you are not going to get a good ratio of juice to apple. The reason they give better prices on fresh pressed vs. apples is that they use the apples that are blemished and not visually aesthetic compared to most of the apples they leave on the tree for you to pick.

 

[CvilleKevin]

Orchards around here sell #2 cider grade apples for $5-6 dollars a bushel if you are getting 20-30 bushels. If you have a good hand grinder & press and take your time, you can get about 2.5 gallons a bushel. Figure 2 gal if this is your first time. Advantage is that if there is a good apple harvest you can sometimes pick your mix. Disadvantage is sometimes less selection of #2s.