How many gallons of cider 2019?

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wasully

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Only if you didn't also count them in an annual mead production thread. No double dipping. ;)
 

Kerryon

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All ciders using SA-0 4 this year...
7 gal Apple
2 gal Ginger
2 gal Cherry
4 gal Lime-Harbenero
2 gal Hopped Spiced Apple
1 gal Pineapple
1 gal Rhubarb-Strawberry

1362 + 17 gal = 1379
 

bracconiere

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another 10 for me, instacart dropped it off at my door, i dumped it in a bucket. For a change i added cinnamon to this batch...

10+1393=1403

(anyone know if there's a what i did for cider thread? like the beer baron's? lol)
 

Anthony Von Ohlen

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Batch Name Size(GAL)
Pineapple Cider 6.5
Pear Cider 6.5
Pear Cider 6.5
Peach Mango Cider 5
Pineapple Cider 5
Apple Cider 5
HC001 10
HC002 20
Total 64.5

1403 + 64.5 = 1467.5
 

Vinman58

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1467.5 + 2.5 =1470 fresh cider from local orchard, beer been keeping me busy.
 

CrunchySalty

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Apple Pie S-04 2 gal
Mixed Berry S-04 1 gal
Cider w D47 2 gal
cider w Knottingham 2 gal
Peach Mango Knotty 2 gal
fresh pressed local varieties: Yarlington Mill, Bramtot, McIntosh, Northern Spy, Crimson Crisp, Swayze Russet and Russet Beauty blend 11 gal

1470+20=1490
 

Koomafloo

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So far:
4.5 gallons of nottingham.
5.5 gallons of EC1118.

The Notty is done and getting racked to secondary tonight. I'll be oak aging for a couple days then addings come Cinnamon. A little brown sugar at bottling likely.

My EC1118 is about half done primary.

I have about another 300lbs of apples waiting on me to juice them. All my apples are from the abandoned trees and farms of my area.
 

cidergoats

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Total of 97 gallons so far since February. Thirty plus of those are in primary right now. I expect at least another 8 to 10 or so before the end of the year so I expect the total to be at least 105.

Latest batches include 6 gallon mixed apple/pear and buckwheat honey cyser, 5 gallons gold rush w/K1, 5 gallon Wickson/Harrison w/K1, 3 gallon Roxbury/Gold Russet blend wild ferment and a 5 gallon pear/Wickson/Liberty and persimmon using 71b. The last planned batches will be Arkansas Black, hopefully wild fermented.

Every batch starts in a room at ~ 68 deg. F and then moves to the basement which is closer to 60.

Whovous, where did you source the WLP616? I'd love to give that a try but haven't found it locally in the MD area.
 

Johnny_M

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Started a 6 gallon batch of cider using juice from an orchard. 1.056 SG, 3.6ph, 150ppm sulfite, pectic enzyme, Lavin EC-1118, might be some Red Star Champagne yeast in there too because I pitched it and nothing happened for a week (couple mistakes I now know to avoid).

Starting another 5 gallons on Tuesday using store bought Simply Apple juice. Goal is to push the PH towards 3.0 with an addition of malic acid to avoid sulfite so I can get a MLF going, use pectic enzyme, and then pitch Red Star Champagne yeast since I have it on hand.
 

Johnny_M

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Started a 6 gallon batch of cider using juice from an orchard. 1.056 SG, 3.6ph, 150ppm sulfite, pectic enzyme, Lavin EC-1118, might be some Red Star Champagne yeast in there too because I pitched it and nothing happened for a week (couple mistakes I now know to avoid).

Starting another 5 gallons on Tuesday using store bought Simply Apple juice. Goal is to push the PH towards 3.0 with an addition of malic acid to avoid sulfite so I can get a MLF going, use pectic enzyme, and then pitch Red Star Champagne yeast since I have it on hand.
1602 + 11 = 1613
 

Tancred the Brewer

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6 gallons of Applewine in the fermenter. Started with 6 gallons of apple juice and 7 pounds of sugar. SG 1.109 71B took it to 1.020. Added EC-1118 and it is slowly working it's way down. Started another 4.5 gallons of local pressed cider which is also bubbling away. Can't recall what yeast I am using on it but I think it was also 71B. Didn't add anything else to the second batch as I will just keg it once it clears a bit.

1613+10.5=1623.5
 

Maylar

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I did a half gallon early this year to use as topoff for a cyser. I wasn't going to include it here, but since there's a lonely half gal hanging out...

1624.
 

Chalkyt

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My Autumn (May) production is already in there. But I have a couple of 1/2 gallon experimental batches going using store bought cloudy organic juice. Like Maylar, I wasn't planning to include it, but in order to be part of the record breaking team, here it is... one more gallon = 1626
 

MarkKF

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My last start this year:
5 gal. Heritage blend including quince & Aronia berries from a local cider mill.

1626 + 5 = 1631
 

teddyearp

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One more gallon of juice this time just tossed on the used yeast from my Apple Jack ferment started two weeks ago.

1661 + 1 = 1662
 

rickbuddy

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Three gallons. My first effort. 2 Gallons Jonathon, 1.5 quarts Gold Rush, 1.5 Quarts Tramlett's Bitter, Geneva, 1 Quart Granny Smith. With champaign yeast.
 

teddyearp

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A new gallon using Musselman's fresh pressed with S-04 last Saturday.
1672 + 3 gallons for ^^ rickbuddy + my 1 = 1676
 

teddyearp

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So, I guess that's it. Only one thousand, six hundred, seventy-six gallons of cider recorded as being made here by the users of this site for 2019.
 
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