Gallons of cider made 2023

[Lampy]

Graff! Did it with grains instead of DME; hoping it comes out nicely.

195.75+1.5 = 197.25

 

[Lampy]

1 gallon apple cider, but used T58 out of curiosity.
197.25 + 1 = 198.25

 

[genixia]

6 gallons of 50/50 mix Cox's Orange Pippin and Red Vein Crabapple. Natural yeast. OG 1.050, pH 2.87.

198.25 + 6 = 204.25

 

[Berol]

3 gallons started on Saturday
204.25+3 = 207.25

 

[MtnGoatJoe]

Pasteurized 2.5 gallons Friday. It's a wild ferment of several varietals from my cousin's farm. SG 1.056, FG 1.010, with a quart of tart cherry juice added before fermentation. Impressively, I cold crashed at 1.015 at 35 degrees, and it continued to ferment until I pasteurized at 1.010 after 2 or 3 weeks.

207.25 + 2.5 = 209.75

 

[OffbeatBrew]

I'm going to bump those numbers right now!
It's been a great apple year in Flagstaff Arizona because we didn't get the typical high altitude late spring frost that is often the demise of many blossoms. We have one mature tree in our yard and I was able to get 7 gallons from that one tree!

Totals:
16 gallons on 10-8-23
Another 15.5 gallons on 10-22-23
And 9.5 gallons on 10-24-23

This is a mix of apples picked from various trees around town, pretty much all of unknown variety. Most batches are D47, but I have one 6 gallon fermenter with M02 Cider yeast, and one 6 gallon batch with QA23 (a new one to me!) Most of the apples were picked late september through late october, as everything matured late this year, but also they're pretty high gravity. One 4 gallon batch had an OG of 18.0 Brix!

So 209.75 + 41.0 = 250.75

 

[JoshuaWhite5522]

15 gallons 50/50 Asian pear and apple
35 gallon mixed variety apple cider
________________
300.75

 

[genixia]

So after filtering my 6 gallons of Cox's and Crabapple from primary into secondary (second racking), I was left with nearly 1/2 gallon of yeasty cider in the filter. Obviously I topped it up to a full gallon with 1.060SG syrup and slapped an airlock on it.

300.75 + 1 = 301.75 G

 

[MaxStout]

Made 3 gallons cider from Mott's apple juice. I had about 3 oz Muscovado sugar left over from another brew, so I added it because, why not? Added 1/4 tsp Wyeast wine yeast nutrient. Pitched 1 packet S-04.

301.75 + 3 = 304.75 gal

 

[DaveC73]

2 gal perry
1 gal golden russet cider
2 gal winesap cider
3 gal mulberry cider
3 gal mustang grape cider
3 gal arkansas black cider

So 14 more gallons!

304.75 + 14 = 318.75 gal

 

[BeeSpoke]

Hi All,
Im new to this group but me and my brother aimed high this year and have the following fermenting now. All fresh apples that were crushed and pressed in October. Looking to split off the larger volumes for a secondary fruit and other infusions. Here are the volumes.

80 Gal cider (3 apple blend) w/ QA23 yeast
130 Gal same apple blend w/ EC1118
90 Gal " blend w/ D47 yeast
15 Gal natual fermentaion
15 Gal Saison blend French/Belgium
4 Gal straight Jonathan w/ QA23
1 Gal Swiss Gourmet w/ QA23

318.75 + 335 = 653.75

 

[jnesselrode]

0+3 = 3

 

[Lampy]

Cyser
653.75 + 1= 654.75

 

[teddyearp]

Well, it has been a while for me. It's been eighteen weeks since my last post. Three gallons per week = 54. Toss in about three gallons for apple jack = 57.

654.75 + 57 = 711.75

By gobs, what a bunch of drunks!

Hi All,
Im new to this group but me and my brother aimed high this year and have the following fermenting now. All fresh apples that were crushed and pressed in October. Looking to split off the larger volumes for a secondary fruit and other infusions. Here are the volumes.

80 Gal cider (3 apple blend) w/ QA23 yeast
130 Gal same apple blend w/ EC1118
90 Gal " blend w/ D47 yeast
15 Gal natual fermentaion
15 Gal Saison blend French/Belgium
4 Gal straight Jonathan w/ QA23
1 Gal Swiss Gourmet w/ QA23

318.75 + 335 = 653.75

Hmm, I wonder if we should consider this guy the cider champ for this year? My current rate of production will account for a minimum 156 gallons per year. This dwarfs that. In one damn post!

Welcome @BeeSpoke

 

[ErisMonk]

This year has been a little slow for me, with only 15.5 gallons. But, I had some leftover from last year that held me for a bit. I also have some basic mead and some wines that were made this year. But, I figured I should drop in and throw my numbers in before the end of the year.

711.75 + 15.5 = 727.25

 

[docbot]

Best year yet. All apples (and black raspberries) from our own production:
10 gal 60% N. Spy: 40% Pear
30 gal N. Spy w/ 17% Dolgo crab
2.5 gal Harrison w/ 10% Dolgo
15 gal 80% Wickson: 20% Harrison (with about 5% mixed Chisel Jersey, Old Nonpareil, other crabs, etc.)
5 gal 60% Goldrush: 20% Black Raspberry: 20% Dolgo and other crabs
Tot: 62.5 gal.

So 727.25 + 62.5 = 789.75 gallons. Zoot!!
Some but not all of the batches shown below.

 

[Graham H]

Lots of small batches to experiment with different yeasts and fermentables.
5 gal basic cider
1 gal mango peach
1 gal 4-berry
2 gal lingonberry
12.5 gal New World Cider (@jdauria)
9 gal Salted Caramel Cider (@Rish)
1 gal strawberry rhubarb
1.25 gal black cherry
1.25 gal tart cherry
1.25 gal mango
2.5 gal pineapple
1.25 gal Morning Blend
1.25 gal blueberry
Total: 40.25 + 789.75 = 830

Cheers!

 

[heksa]

3x1.33 =4 gal from own apples.

 

[heksa]

Best year yet. All apples (and black raspberries) from our own production:
10 gal 60% N. Spy: 40% Pear
30 gal N. Spy w/ 17% Dolgo crab
2.5 gal Harrison w/ 10% Dolgo
15 gal 80% Wickson: 20% Harrison (with about 5% mixed Chisel Jersey, Old Nonpareil, other crabs, etc.)
5 gal 60% Goldrush: 20% Black Raspberry: 20% Dolgo and other crabs
Tot: 62.5 gal.

So 727.25 + 62.5 = 789.75 gallons. Zoot!!
Some but not all of the batches shown below.
View attachment 836461

You drink all?

 

[EliteShadow83]

I just got into brewing cider, I just brewed two gallons and am currently brewing another.
So that’s 3 from me, plus 4 from heksa
3+4+830= 837

 

[heksa]

I just got into brewing cider, I just brewed two gallons and am currently brewing another.
So that’s 3 from me, plus 4 from heksa
3+4+830= 837

Thanks, I did not ready too much of previous posts.

 

[from-a-to-b]

First year utilizing a restored 100-year old apple press.

41 gallons of cider pressed from 1000 pounds of apples, including pounds of Dolgo crabapples. Next year I’d like to take some steps to improve yields, but it was fun to play around with new yeasts and crabapple blending this year.

Batches / blends:
- 17 gallons of cider with Nottingham yeast
- 8 gallons of Cotes de Blanc with 20% Dolgos
- 5 gallons of our "champagne replacement" cider - sugared up to 9% with Cotes de Blanc yeast
- 3 gallons of a blend that is 50% Dolgo - inspired by a local cidery that makes a single-varietal Dolgo ferment that's aged and back-sweetened to make the Dolgo tannins drinkable.
- A variety of other blends, including a natural ferment, some apple wine, and a few gallons of pasteurized sweet cider. We also boiled down some cider into apple syrup this year - and I'd recommend that to anyone!

Everything was pressed in Sept, and is still hanging out in bulk secondary.

837 + 41 = 878

 

[teddyearp]

I just got into brewing cider, I just brewed two gallons and am currently brewing another.
So that’s 3 from me, plus 4 from heksa
3+4+830= 837

Ya gotta start somewhere! Welcome to the site.

 

[teddyearp]

To finish out the year, I have fifteen gallons of regular, plus one of apple jack (damn Nottingham makes gr8 jack!) so:
878 + 16 = 894

And I'll have you know that I've noticed my Great Value apple juice that I use is quite international; not all of it is from China. Does that count for anything? LOL

 

[Graham H]

Can’t let a number like that just go to waste.

5 gal salted caramel
1 gal apricot

894 + 6 = 900

 

[CKuhns]

15 + 900 = 915

10 Faux Ice Cider 12+ ABV
- 5 Hopped & 5 Traditonal

5 Traditional Cider Blackberries added.

 

[OffbeatBrew]

in addition to the 41 gallons I already reported, I made 5 gallons of winter spice cider from grocery store juice in November, and on December 30th, I pressed the last apples that were being stored in bins in my garage. Another 11 gallons worth! Clean up was difficult in the cold, as it was 21F a couple hours after I finished pressing

So anyway, 915 +5 + 11 = 931!

 

[GORT Brewing Co.]

25 gallons in 2023 as follows:
5 gal Apfelwein V2
5 gal Apfelwein+ V2
5 gal Blueberry Apfelwein
5 gal Apfelwein V3
5 gal Apfelwein+ V3

931 + 25 = 956