How many gallons of cider 2019?

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kraizter

Active Member
Figured I would start a thread for this.

Same rules as previous years. January 1, 2019 to December 31, 2019. Ciders and cider variants welcome.

So far, for us, in 2019 we have started:

6 gallons safcider
6 gallons Nottingham
1 gallon cuvee
------------------------------------

13 gallons cider in 2019

Bamos6928

Supporting Member
HBT Supporter
My first batch ever. 1 gallon cider from an orchard in Amish country and Safale US-05 (its what I had on hand). That makes 14 gallons.

KaiB

Well-Known Member
Count me in for an easy 50.

50+14 = 64

(Edit to add: I love my standard cider and have no need to play. Good store bought juice, SO-4 or EC-1118, malic acid, tannins, DAP. Primary one month, secondary one or two, prime with 28g/gal AJC and wait as long as possible. I am finally at the point where I can enjoy cider that is six months old after having played catch up all last year.)

5 safcider
3 SO4

64+8= 72

KaiB

Well-Known Member
Oops, I read the OP as forward looking. Edited.

Have 14 going right now, y'all do the math. My degree is in Mid-European Arts of the mid 1900's, so I can't.

OP

kraizter

Active Member
Okay, so let's recap:

13 +1 + 14 (updated) + 8 = 36 gallons

I just started another two batches:

+6 gallons w/ 32oz homemade syrup and cider house yeast
+6 gallons w/ 32oz homemade syrup and d47 yeast

36 + 12 =
48 gallons 2019

toms_Jeep

Well-Known Member
Made 14 gallons of my base cider.
Will be split into 3 batches.. Citra Hopped Cider, Blueberry Bourbon Cider and ?? TBD Cider.

48+14 = 62 gallons

KaiB

Well-Known Member
Started up another 7 this morning. Thus...

62 + 7 = 69 gallons.

MarkKF

Well-Known Member
All you early 2019 starters not in the Southern Hemisphere are you still getting fresh pressed or using store bought juice?

OP

kraizter

Active Member
All you early 2019 starters not in the Southern Hemisphere are you still getting fresh pressed or using store bought juice?
The orchard I pick up my fresh pressed cider from is doing their final pressing this Thursday. Usually they start mid September and finish mid January.

bracconiere

Jolly Alcoholic
HBT Supporter
and a retractment! you cider boy's need to get fermenting! we beer guy's are already almost at a thousand! lol

(and, yes i've brewed 50 gal's of beer already...and yes, this will by my last attempt at starting a friendly challenge)

Blacksmith1

Captain Cheap
I'm still stuck in gallon carboys. have a couple 6 gals I just picked up but I want to be sure I can make a decent one before I go that big.
And one of those gallons is a cider started last week, so....

69+1=70

Justwingnit

Well-Known Member
Just started 5 gallon batch two days ago. If I stretch it into more than 5 I'll update with a new post.
I usually just make my base cider from Indiana Summer (store bought 100% cider) add my sugar and base flavoring, then adjust after it finishes, me and my freinds like best is my Tennesse Apple Fire at about 12 ABV

Justwingnit

Well-Known Member
I'm still stuck in gallon carboys. have a couple 6 gals I just picked up but I want to be sure I can make a decent one before I go that big.
And one of those gallons is a cider started last week, so....

69+1=70
Just started 5 gallon batch two days ago. If I stretch it into more than 5 I'll update with a new post.
I usually just make my base cider from Indiana Summer (store bought 100% cider) add my sugar and base flavoring, then adjust after it finishes, me and my freinds like best is my Tennesse Apple Fire at about 12 ABV
70+5=75

75+10=85

OP

+6 gallons DV10
+6 gallons Funky

85 + 12 = 97

MarkKF

Well-Known Member
Just started what will be 5 gal. of funky sour cider with peach. Using WLP616 Funky Cider Yeast Blend and local orchard fresh pressed juice that I bought and froze solid in Dec. 2018. I’ll add 5 pounds of frozen peach slices after fermentation slows.

97 + 5 = 102 gal.

Blacksmith1

Captain Cheap
[QUOTE="Bamos6928, post: 8507333, member: 251753" Safale US-05 (its what I had on hand[/QUOTE] let us no how this worked for you and at what temp. Some of us are stuck with high temps and looking for a good yeast.

MarkKF

Well-Known Member
It’s pretty cold right now. Maybe 50-55 deg. F. in the basement.

Blacksmith1

Captain Cheap
Not exactly warm.

jiMithing83

Well-Known Member
[QUOTE="Bamos6928, post: 8507333, member: 251753" Safale US-05 (its what I had on hand
let us no how this worked for you and at what temp. Some of us are stuck with high temps and looking for a good yeast.[/QUOTE]I've used montrechet at 80F and had no problems. Let it sit for 6 weeks to clean up but it's fantastic. That yeast is a beast, used it at 55 and at 80 and get the same flavor.

MiBeerMan

Well-Known Member
Just started what will be 5 gal. of funky sour cider with peach. Using WLP616 Funky Cider Yeast Blend and local orchard fresh pressed juice that I bought and froze solid in Dec. 2018. I’ll add 5 pounds of frozen peach slices after fermentation slows.

97 + 5 = 102 gal.
You have to let me know how this turns out

MiBeerMan

Well-Known Member
I have 6.5 gallons of northern Michigan Indian summer fermenting to Nottingham. Started at 1.061 with fajc and 1.5 lbs brown sugar. Going to bring it down to 1.015 or so which should be Wednesday or so.

jiMithing83

Well-Known Member
Just started what will be 5 gal. of funky sour cider with peach. Using WLP616 Funky Cider Yeast Blend and local orchard fresh pressed juice that I bought and froze solid in Dec. 2018. I’ll add 5 pounds of frozen peach slices after fermentation slows.

97 + 5 = 102 gal.
I have 6.5 gallons of northern Michigan Indian summer fermenting to Nottingham. Started at 1.061 with fajc and 1.5 lbs brown sugar. Going to bring it down to 1.015 or so which should be Wednesday or so.
For future reference, this is a running tally for the whole thread. Next time just add yours to the latest total [emoji482]

We're at 108.5.

KaiB

Well-Known Member
We're at 108.5. Plus another 7 pitched just now.

Getting after it while temps are still cool, thus...

108.5 + 7 = 115.5

OP

kraizter

Active Member
+6.5 gallons dv10, cuvee, classique blended yeast with 10oz apple concentrate and 16oz maple syrup

+6.5 gallons cuvee with 32oz maple syrup

115.5 + 13 = 128.5

New Member
Started an apple and planning a cranberry....

I have not brewed beer for years, I have been stuck on wine.....I have decided to try an experimental batch of apple cider. My question is, how much corn sugar in either a 5 gallon batch or per 22 oz. bottle? Also, is it better to mix into the whole batch or each bottle for consistency??

Maylar

Supporting Member
HBT Supporter
This is a running tally thread of gallons made this year. You'd be better off starting a new thread for your questions. But since it's simple, I'll answer anyway - carbonate like beer using a priming calculator like this one: https://www.northernbrewer.com/pages/priming-sugar-calculator

I pick 2.4 Volumes of CO2 and 68°F. Bulk or bottle is your choice.

OP

kraizter

Active Member
My local orchard finally put the press to rest for the 2018-2019 cider season. Here are our last fresh batches of the season, pressed 3/7/19:

+6.5 gallons with Belgian Ale yeast starter from fresh maple sap
+6 gallons with 71B yeast starter from fresh maple sap
+6 gallons with d47
+6 gallons with qa23

24.5 + 128.5 = 153 gallons of cider 2019

devilssoninlaw

Well-Known Member
My first Cider in a very long time, so I kept it rather simple. 5 gallons of store bought juice, bumped up the abv with a little added sugar and slightly carbonated. Turned out rather good and looking forward to my next batch that I can add a new twist to basic cider!

5 + 153 = 158 gallons

Blacksmith1

Captain Cheap
My third cider ever. hopefully this one will come out better than the first.
1+158=159 gallons

wasully

Well-Known Member
Do we go by yeast pitch date or bottling date?

HBT Supporter
pitch

whovous

Waterloo Sunset
HBT Supporter
5 gallons of Gold Rush with WLP 616 Funky Cider blend, plus
3 gallons of Gold Rush fermenting naturally at 50F
+ 159 = 167 gallons

and I've yet to try a drop of either one!

MarkKF

Well-Known Member
Show us that Funky when it’s ready. Mine is incredibly clear after one month!

whovous

Waterloo Sunset
HBT Supporter
Show us that Funky when it’s ready. Mine is incredibly clear after one month!
What temp did you clear at? I've left mine on the lees after fermentation completed and it is still fairly cloudy about three weeks later. I am not sure how much I want to age this before serving.

wasully

Well-Known Member
So I assume original volume, not bottled volume?

6 5 gallon batches of different brand store juices with different yeasts. So
30 +167=197

Bottled my first 5 gallons from early october a few days ago. Should be interesting in a few weeks after bottle conditioning!

jiMithing83

Well-Known Member
So I assume original volume, not bottled volume?

6 5 gallon batches of different brand store juices with different yeasts. So
30 +167=197

Bottled my first 5 gallons from early october a few days ago. Should be interesting in a few weeks after bottle conditioning!
Anything you pitched the yeast into in 2019, add the volume that went into the fermenter.

MarkKF

Well-Known Member
What temp did you clear at? I've left mine on the lees after fermentation completed and it is still fairly cloudy about three weeks later. I am not sure how much I want to age this before serving.
At basement temps. Was 55 deg. F. Now more like 60 deg. F.