Gallons of cider made in 2024

[Beekeeper]

A new thread for the new year.
I haven't started any cider yet but I will need to start some soon.
Total = 0

 

[Elk479]

Ill start this off, I've got 4 different 1 gallon recipes of ciders brewing currently.

0 + 4 = 4

 

[DaveC73]

Started 3 gallons of cherry cider and 4 gallons of ginger cider today.

4 + 7 = 11

 

[Fixerman]

I've got just under 15 gallons in three 5-gal glass carboys.

Taking the approach I've followed for six years: a variety of hand-picked drops from a local Vermont orchard, plus some crabapples from my tree. Picked and pressed in Oct. I leave one carboy completely untouched, no Campden, no added yeast. After several months on the lees, I treat, backsweeten with maple syrup and force carb. Same approach with the other two batches except I treat with Campden and use SafCider AB-1 yeast.

 

[kquistorff]

10+10=20 I finished 10 gallons yesterday. Fermentation in a 50L sanke insulated keg at 64F with Premier cotes de blanc yeast until it reached 1.01 gravity. Cold crashed for a week at 38f and transferred into 5 gallon corny kegs. Starting another 10 gallons almost the same but I will let it finish dry.

 

[Elk479]

5 gallons of Apfelwein is about to be done. Going to brew a three gallon batch before summer starts. However, I wont count that until I start.

46 + 5 = 51

 

[Chalkyt]

Whoops, forgot to record my "Fuji Sweet Cider" experiments... so 12L, say 3 gallons +51 = 63

 

[jdauria]

63 + 1 gallon of Perry

=64

 

[007]

64 + 6 = 70.

 

[Chalkyt]

Just finished 1 gallon of the last of Autumn's apples =71

 

[Lampy]

1gal AJ + white grape juice
71+1= 72

 

[DBhomebrew]

1gal fresh cider plus some bits & bobs of honey remnants poured onto the yeast cake of a Fullers strain dark mild.

72+1=73

 

[Kickass]

I’ve done three, 5 gallon batches this year. One a standard house batch and the other two being pineapple habanero.

73 + 15 = 88

 

[Shotgunwilly]

Started my first gal tonight

88 + 1 = 89

 

[Lampy]

1.5 gal apple cider

89 + 1.5 = 90.5

 

[IAmPistolPete]

4 3gal batches, each with a different yeast. After 3 years of experimenting, I'll only use S-04 for the rest of my life.

 

[Lampy]

I'll include PistolPete's numbers:
90.5 + (4*3) = 102.5
And I just started 1gal cherry-apple cider:
102.5 + 1 = 103.5

 

[Kickass]

5 gallons of Christmas cider. Store bought juice with cranberries and oaked with red wine barrel chunks from an Amador county CA winery.

103.5 + 5 = 108.5

 

[Fixerman]

80 + 18 = 98

 

[brewbama]

98+2=100

 

[Kickass]

103.5 + 5 = 108.5

80 + 18 = 98

98+2=100

I think we’re going backwards. Dumpers don’t get subtracted, do they?

 

[Petdrummer]

Hi, I'm a new guy on the list

15 gallons Honeycrisp QA-23 yeast
5 gallons wild yeast (experiment)
4 gallons brownsnout QA-23
2 gallons Newton Pippin EC1118 (first harvest, known yeast)

All currently settling and aging in carboys. Will play with blending starting next spring.

If I've followed this correctly: 108.5 + 15 +5 +4 +2 = 134.5

 

[Hoppy2bmerry]

5 gallons apple and pear
6 gallons apple blueberry ginger
134.5 +11=145.5

 

[Coriba]

14 + 5 + 5 + 5 + 5

145.5 + 34 = 179.5 gallons.

Plus 10 gallons of Peary. I normally distill the Peary to brandy, but if this is a good year, might keep some Peary. All random apples plus some of our own.

14 gallons of plain cider blend.
5 gallons another blend plain cider
5 gallons blueberry cider
5 gallons salal berry cider
5 gallons fir tip cider (grand fir)

Question. This was all fermented at around 63 degrees. I added the various fruits and the fir tips to the ciders at the end of initial fermentation and raised the temperature to 68 degrees. Fermentation restarted with the fruit additions, all seemed normal. They are done now but the SG is 1.010. I normally get them to 1.00. If I bottled at 1.010, would I get explosions? Is the yeast dead? This is a little outside of my norm so I am not sure what to do.

Coriba

 

[Maylar]

All of them?
And you need to add your contribution to the total: 145.5 + 34 = 179.5

 

[Coriba]

Sorry, forgot the rules, don’t do this often. OP edited.

I only checked three of the ciders, the berry and fir tip ones, and all were 1.010 SG. Should I try to re-initiate fermentation by adding a new yeast slurry and a bit of sugar to raise SG by a few points? Or just bottle?

 

[sbro]

179.5 + 16 = 195.5
I had 2 kegs filled with fresh pressed apples from my brothers orchard. I did 10 gal and split into 2 gal of fresh pinapple as secondary fermentation then kegged with some caramelized sugar. 4 gallon got kegged with caramelized sugar and a jalapeno infusion. The rest was kegged plain. He had a party while I was on vacation so I didn't get to taste any as they were a hit and all empty when I returned home.
6 gal of another pressing started bubbling, so I have that on the yeast (SafCider TF-6) from the previous batch now.

 

[Maylar]

Sorry, forgot the rules, don’t do this often. OP edited.

I only checked three of the ciders, the berry and fir tip ones, and all were 1.010 SG. Should I try to re-initiate fermentation by adding a new yeast slurry and a bit of sugar to raise SG by a few points? Or just bottle?

Your question would get better visibility if you started a thread for it. This one has a single purpose.

It's very unusual for a cider to stop at 1.010, so I have to ask if it's real. What did you start with, what yeast did you use, and how long has it been sitting at 1.010?
Do you know if your hydrometer is accurate?

 

[JohnA]

Two 4 gallon apple/pear batches.

195.5 + 8 = 203.5

 

[CAMEO64]

18 gallons January and February, 9 Gallons This November and December. 27

 

[Chalkyt]

Is the cider boom over, or are we just not recording as much as we used to???
2020=1003, 2021=???, 2022=654, 2023=931, 2024=248?

 

[CAMEO64]

18 gallons January and February, 9 Gallons This November and December. 27

Sorry I didn't add up the total.

203.5 + 27 = 230.5

 

[Knightshade]

I wasn't even aware that this thread existed, but I've brewed 10 gallons this year that I know of. Maybe a couple of 1G batches here and there, but I don't have those logged so...can't be sure.

So +10=240.5

 

[GORT Brewing Co.]

35 gallons in 2024 as follows:
5 gal Blueberry Apfelwein V2
5 gal Cranberry Apfelwein
5 gal Hard Cider (S-04)
5 gal Hard Cider (S-04 + Idaho 7)
5 gal Apfelwein V4
5 gal Apfelwein+ V4
5 gal Hard Cider (S-04 + Idaho 7) V2

240.5 + 35 = 275.5

 

[Artisan]

2.5 Gal Peach Cider
.5 Gal Banana Cider
.5 Gal Plum Cider
5.5 Gal Pineapple Cider
5 Gal Pink Lady Apple Cider
2.5 Gal Granny Smith Apple Cider
8 Gal Blueberry Cider
8 Gal Strawberry Cider
4 Gal Mango Cider
1 Gal Tomato Cider
4 Gal Red Rasberry Cider

41.5 Gallons Total

 

[Maylar]

37.5 Gallons Total

37.5 + 275.5 = 313

 

[Lampy]

1 gal Peach-Apple
313 + 1 = 314