How many gallons of cider 2019?

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DarkLarva

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Posting this in the right thread this time...

429 + my first 2 x 5 gallon batches = 439
 

Coriba

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439 + 24 = 463

19 gallons plain, one with salal berries
 

Sequoiacider

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Ooh, this is a fun thread. I haven't jumped in yet, so lets give the total a boost. I pasteurize large amounts of juice during apple pressing season so that I can continue brewing cider using my own pressed juice throughout the entire year. For the most part, I do wild-fermented single varietal batches during the pressing season, and apple/fruit blends using the yeast that I harvest from those wild ferments during the rest of the year. Batches I've made in 2019:

6 Gallons Apple-Peach Cider using Wild-harvested yeast (January 2019)
6 Gallons Apple-Strawberry Cider using Wild-harvested yeast (February 2019)
3 Gallons Sweet and Sour apple blend using wild-harvested yeast (March 2019)
6 Gallons Apple-Blackberry Cider using Wild-harvested yeast (April 2019)
6 Gallons Apple-Currant Cider using Lalvin EC1118 Brut yeast (May 2019)
3 Gallons Apple-Peach Cider using Wild-harvested yeast (June 2019)
6 Gallons Special Single Varietal Apple using wild-harvested yeast from this varietal (July 2019)
6 Gallons Apple-Strawberry Cider using Wild-harvested yeast (August 2019)
14 Gallons Gravenstein Single Varietal Wild Ferment (September 2019)

That last one is the first batch using this season's apples, and also my first batch using my new Spike Conical. It is currently happily fermenting away in primary, and so far appears to be another successful wild ferment.

6+6+3+6+6+3+6+6+14=56 Gallons

Bringing the total for the thread to: 463 + 56 = 519
 
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kraizter

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Final Pressing from last season (beginning of March)
6 gal - Belgian Ale Yeast
6 gal - 71B
6 gal - D47
6 gal - QA23

First Pressing of this season (mid september)
12 gal - Scottish Cider Yeast
6 gal - 71B

539 + 42 = 581 gallons cider 2019
 

bracconiere

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581+10=591

nothing special....added some leucine and glycine to increase fusel alcohol esters.....(i'm weird like that!)
 

joejelly

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I pressed ˜1600kg apples in March. So, approximately 750 liters. Lousy efficiency, but solid gravity. 14.5-15 brix.
Lalvin r11
Mango Jacks Cider yeast.

I look forward to sourcing apples to start this season's cider.
 

MarkKF

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Started two gallons of McIntosh single varietal with 71b-1122 yeast.

591 + 2 = 593
 

One Eye Ross

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I am so late to this....

5 gals (4 apple, one cranberry) with S-04
5 gals with Nottingham Ale

Both are still in the fermenter (3 wks on the S-04, one week with the Notti).....
 

MarkKF

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Just started 5 gal. Wild ferment to be oak barrel aged. 908 + 5 = 913
 

Sequoiacider

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Got some more going:
6 Gallons secret experimental cider
3 Gallons Perry, pitched with harvested wild yeast
13 Gallons Winesap Single Varietal, wild ferment

913 + 22 = 935
 
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kraizter

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+6 gal QA23
+6 gal K1V

935 + 12 = 947 gal cider 2019
 

romsan

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Just finished pressing 20 bushels of apples around (800-900pounds)
50 gal output

Pitched with D47 + some east starter + pectin

947 + 50 = 997 gal.
 

TandemTails

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Started a small batch of cider with 1lb of honey per gallon. Fermenting with Oslo kveik around 72'F

997 + 3 gallons = 1,000!
 

Sequoiacider

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Started yet another medium size batch, and a small experimental batch:
6 Gallon Apple-Pineapple, pitched with wild-harvested yeast
1 Gallon High-gravity Unknown Crabs(?)(OG 1.075!!), wild ferment

1,000 + 7 = 1,007
 

theinterneti

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If I may weigh in with my year to date total...

5 gallons every two weeks, 42 weeks so far. Only a handful of days have gone by with no cider in the fridge. Maybe 6 all year.

225 gallons!

1017 + 225 - 1242
 

Sessionz

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591+30 = 621 gallons

All fresh pressed orchard juice
6 gal D47
6 gal safcider
5 gal US-05
5 gal K1-v1116
5 gal ec-1118
3 gal wild ferment

Blended 1 gal of urban foraged crab apple juice into a few of the batches. Fermented all this a month ago and am bulk aging now!
I’m going to add some adjuncts into one or two of the batches, but not sure what to do quite yet!
 

wasully

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12 gallons from perry pears, 1 gallon of cider.

621+13=634.
 

Mr2sday

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6 gallons and throwing in a little pear wine fruit base. 10-12% abv.

Trying the Imperial Organic Bubbles yeast this year.
 

bracconiere

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i see so you cider boy's take off around harvest.....another 10 kroger (pitiful me) juice

so if i read the last post right? 1298+10+6=1,314
 

theinterneti

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Another 5 gallons down, started a 2nd run on premier blanc yeast cake.

Very firm yeast cake. My first run was super light and clean tasting. Only the most barely perceptible hint of a champagne flavor and less sour than usual.

Amazing with a splash of cranberry in the cup.

1314+5 = 1319

EDIT:
Also, for legal reasons I want to add that those were brewed at multiple addresses!
 
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