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