Pressed the last of my Baldwins and got just over 8 gals. Thick, rich, and sweet (SG-1.064) with a bite (pH=3.3) and just enough tannin to slightly dry the mouth. This will be a wild ferment single variety cider.
1174.25 + 8 = 1182.25
Personally I go by when I pitch the yeast, but it's a philosophical conundrum!I pressed the apples in December 2016, but didn't get around to adding the yeast until last night, so did I "make" the cider this year or last year? Hmmm, I'll have to open some of my 2015 cider that didn't get done fermenting until the spring of 2016 and ponder this.
I date my cider when it's finished or when I bottle it. So in my notebook everything aging in my basement now is labelled 2017.For those of us who buy juice from an orchard or grow our own apples, there is a season for cider. Here in the Northern Hemisphere, that season straddles the New Year so it makes the distinction of "how much cider in 2016" a little shakey. As I open another bottle of the 2015 and settle in front of the fire in my rocker I too will ponder this philosophical conundrum. So cheers to all and lets hope the 2016 is ready to drink before the 2015 is gone.