Gallons of cider made 2022

[NTBeer]

Haven't seen @ceebee4 come back with a final volume, so we'll just go with 20 gallons....

60 + 20 = 80 gallons

As for my experience with my first time use of TF - 6, I finally kegged my batch today, and it is fantastic! Lots of cooked apple flavors, good acid balance using just cheap juice. Would make a great "apple pie" with some cinnamon. On the other hand, it took more than 5 weeks to finish, so if you need to turn a fermenter over quick, it's not your yeast. Temps were in the upper 50's - probably faster if it's warmer, but I'm happy.

 

[Hans O. Lowe]

I started another gallon for a friend. And I have one on deck as soon as my auto siphon shows up.

80+1 = 81

My work fermentation area...

 

[thedrunkdutchman]

Does perry count?

 

[NTBeer]

Does perry count?

Sure. Apple, Perry, cherry, graff.

 

[thedrunkdutchman]

Before Hans O. Lowe added his, NTBeer corrected the total at 80. So...
80+ Hans O. Lowe's 1=81 gallons
Plus I made another gallon of smoked cider, this time smoked with cherry and a gallon of smoked perry so...
81+2=83 gallons

 

[007]

83 + 5 = 83

 

[Cottonmouth]

88 + 6 = 94

 

[Stretch_s]

Just finished primary ferment of 6 gallons of Trader Joes with Cider House Select. First time using that yeast and it never really bubbled at all, but went from 1.052 to 1.000 in 10 days. Just bottled yesterday, half as straight cider and half with added habanero extract. I've got another 6 gallons of TJ's cider with Safale-04 that was started at the same time and it is still slowly bubbling and SG is still at 1.016.

So if we count them both:
94 + 6 + 6 = 106

 

[Hans O. Lowe]

Before Hans O. Lowe added his, NTBeer corrected the total at 80.

Whoops, I didn't catch the correction!

(Fixed the old post)

 

[Beekeeper]

106 + 4.5 (fermenting in the serving keg) = 110.5

 

[Hans O. Lowe]

Another gallon from "Under the Table Cidery" lol

110.5 + 1 = 111.5

 

[Dr_Jeff]

111.5 + 6.5 = 118

 

[NTBeer]

From the beer thread...

2 gallons of cider
1330 plus 2, 1332 gallons

So, 118 + 2 = 120

 

[NTBeer]

Another from the beer thread that hasn't ever been transferred.

1249.75 + 5gal Perry + 5 Gal Papaya Wine + 5.5 gal Strawberry wine + 6 gal Tart Cherry Apple Cider
= 1266.25

So, 120 + 21.5 = 141.5

 

[Beekeeper]

5 Gallons started on 3/18,5 Gallons started on 4/6:

141.5 + 5 + 5 = 151.5

 

[Beekeeper]

Keg from January just kicked.
Swapped the keg out, tossed in 5 gallons of fresh juice and clipped on the spunding valve. (Lavlin lees)
5 Gallons started on 4/30:

151.5 + 5 = 156.5

 

[FLYPacNW]

156.5 + 20 = 176.5

14 of that is a Single Varietal Harrison...best cider I've ever had!

 

[Lampy]

Completed and consumed 1 gallon from apple juice + 0.7 lbs of honey with Cider House Select Yeast (half still, half bottle conditioned)
Currently have 1 gallon fermenting of CranPineApple + 0.8 lbs white sugar + nutrient with repitched yeast.

176.5 + 2 = 178.5

 

[Cottonmouth]

178.5 + 6 = 184.5

Great Value (Wal-Mart - product of Moldava) juice with S-04. Previous batch (post #37) was Great Value juice with D47 slurry harvested from a tropical wine.

 

[Ramalheiro]

1G on simple cider made with fresh pressed juice and wine yeast, fermented bone dry at 12%ABV currently aging in bottles.

184.5+1= 185.5

 

[BrewingWisdom]

Anyone here used ale yeast for cider?

 

[NTBeer]

Anyone here used ale yeast for cider?

I've used S-04 and nottingham. Nottingham was much better to my taste, though for some reason it didn't flocc hard and the yeast had a pretty bad aftertaste.

 

[BrewingWisdom]

I've used S-04 and nottingham. Nottingham was much better to my taste, though for some reason it didn't flocc hard and the yeast had a pretty bad aftertaste.

What was your attenuation and final abv?

 

[Chalkyt]

Just getting started this year but might as well add it as I go...

1-1/2 gallons in three batches trialing some yeasts. 1 gallon of Graham's English Cider (Pink Lady and Granny Smith with S04).

110.5 + 2.5 =113

 

[NTBeer]

What was your attenuation and final abv?

With cider, my attenuation has always been 100% regardless of the yeast used. There really aren't any significant amounts of complex sugars in apple juice. I usually add white sugar to up the abv, targeting from 8% to 11%.

 

[BrewingWisdom]

With cider, my attenuation has always been 100% regardless of the yeast used. There really aren't any significant amounts of complex sugars in apple juice. I usually add white sugar to up the abv, targeting from 8% to 11%.

Well I intend to use honey instead of white table sugar.
White sugar gives a very rough alcohol taste.

 

[NTBeer]

Well I intend to use honey instead of white table sugar.
White sugar gives a very rough alcohol taste.

I've never added more than 2 pounds of honey in 5 gallons so your results may differ, but that fermented out completely dry for me as well.

 

[BrewingWisdom]

I've never added more than 2 pounds of honey in 5 gallons so your results may differ, but that fermented out completely dry for me as well.

I want to put 1kg of honey in 9 litres of cider. Does that sound silly?

 

[NTBeer]

I want to put 1kg of honey in 9 litres of cider. Does that sound silly?

Not at all. It's just harder to predict what will happen with honey because the source of the sugars (what blossoms the bees visit) is variable. There is honey in one of the commercial ciders I like and that doesn't ferment dry. Don't know if that's because of the type of honey (star thistle) or technique the cidery uses that I haven't run across.

 

[BrewingWisdom]

Not at all. It's just harder to predict what will happen with honey because the source of the sugars (what blossoms the bees visit) is variable. There is honey in one of the commercial ciders I like and that doesn't ferment dry. Don't know if that's because of the type of honey (star thistle) or technique the cidery uses that I haven't run across.

Well I want it to be little sweeter with honey and apple taste not completely dry.