Pretty sure we can all agree that when you 'make' the cider is when you ferment it Scrumpy. Bottling can happen at anytime... so let us know when you start pitching yeast on those apples, all 731 lbs worth!In June I had 70 gal on hand that I pressed in 2015 and fermented over the winter. Now that bottling the '15 harvest is over, I'm ready to press again next month. I figure my 731 lbs of apples on hand will make just about 50 gal which should be fermenting by Dec 1 and ready to bottle next summer. The '15 should keep me happy until this time next year when the '16 is fit to drink. Not sure how you want to allocate my production since I don't do cider by the calendar. Maybe the average?
Another 4.5 gal fermenting with 100% wild fruit, SG=1.067 and a TA of 25! This is amazing juice with a real snap. When that sugar is gone, it will still be acid enough to dissolve a penny. I pitched Lalvin 71B to reduce the malic as much as possible. I expect to pitch ML bacteria when the SG hits 1.005 to mellow it out a little more. This batch will be used as a blending agent to bump the acid and tannin of my other batches.
Not sure if I should tally mcampbell65's but I'll do it anyway.
1128.75 + (mcampbell65) 11 + (mine) 4.5 = 1144.25
Still waiting for my Baldwins to ripen so I will add another 7-10 gals before the season is over.