How many gallons of Cider in 2016

[Maylar]

6 gallons orchard cider.

879.5

 

[laredo7mm]

7 gallons orchard cider

886.5

 

[Turb]

11 more gallons thanks Rev Nat
897.5

 

[Firewalker11]

5 More, 5 day, sweet cider. YUMMY!

902.5

 

[phug]

+1 = 903.5

 

[WTFOMGBBQ]

+12 gallons from me...might make 6 more before the end of the year

915.5

 

[Ho0sier-9]

I have 5.25 gal of USM's getting ready to go to secondary by this weekend.

so what is that....915.5+5.25= 920.75

 

[JonesSoda6]

16 gallons picked up Saturday,
WLP775 in 5, WLP002 in 1, Mangrove Jacks in 5, and e-1118 with 7lbs of light LME added to the last 5.
920.75 + 16 = 936.75

 

[BILTIT]

What is light lme?

 

[Scrumpy!]

28 gals in primary under wild yeast fermentation.

936.75 + 28 = 964.75

Several hundred lbs of apples still to press.

 

[globell]

964.75 + 5=969.75

I like the wild yeast fermentation!! Scrumpy!

 

[BILTIT]

969.75+5=974.75 gal

Ale yeast cider

 

[CKuhns]

5 Gallon Cider - Safeale S04 Yeast

974.75 + 5 = 979.75

 

[dr_al]

5 gallons of apple blackberry cider.

979.75+5= 984.75

 

[moralleper]

167 gallons pressed, 60 fermenting

Pear - 5 Gallons
Gravenstein - 5 gal
Transparent/Marrion berry/honey - 3 gal
Transparent/blackberry - 3 gal
Transparent/strawberry -5 gal
red romes - 5 gal
king/dryhopped mt.hood - 3 gal
king saison - 3gal
apple mix brett - 3 gal
Johnathan - 3 gal
king belgium - 5 gal
king natural - 1 gal
king - 5 gal
apple mix c17 - 5 gal
king dryhopped/amrillo - 3 gal
transparent/cherry - 3 gal


984.75 +60 = 1044.75

 

[jurgenph]

+2 gallons = 1046.75

 

[Dimax]

+6= 1,052.75

 

[user 198378]

10 gallons Julian, CA apples pressed (50% Golden Delicious, 50% Field Blend Limon Orchard) wild fermented

+10 = 1,062.75

 

[breckenridge]

+10 = 1.072.75

Fresh pressed blend bulk buy from LHBS. 5 w/ Nottingham, 5 w/ Imperial Suburban Brett

 

[freshouj]

+3 = 1,075.75

Premier Cuvée yeast, 60deg

 

[Scrumpy!]

Twenty more gallons from neighborhood trees, wild ferment. About 100 lbs of apples left to press when they fully ripen.

1,075.75 + 20 = 1,095.75

 

[laredo7mm]

Twenty more gallons from neighborhood trees, wild ferment. About 100 lbs of apples left to press when they fully ripen.

1,075.75 + 20 = 1,095.75

I just started another 5 gallon batch of cider with orchard juice and Cotes Des Blanc yeast.

1095.75 + 5 = 1100.75

 

[jerbrew]

+2.5 fermented with cry havoc and lightly dry hopped with cascade

=1103.25

 

[MarkKF]

1103.75 + 25 = 1128.75

This fall (Oct & Nov) I started 5 batches for kegging, bottling and drinking in 2017

View attachment ImageUploadedByHome Brew1481076511.415712.jpg

 

[mcampbell65]

2 batches in the basement: 5 gallon and a 6 gallon from fresh pressed cider this fall. One will end up a dry, still cider; the other will be a sparkling, still cider... nothing fancy- just the way I like it!

 

[Scrumpy!]

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.

 

[Klickitat]

About to put 6 gallons into my new FastFerment set up later today, I have everything filled to the brim with sanitizer and doing a good deep soak on the tank heater. This will be a total of 33 gallons so far this season with the hopes of getting at least one maybe two more batches before the first.

 

[globell]

So is that 33G or 6G to the total?

I'll add 6G to the total for you

Plus my new 18G + your 6=1168.25

 

[Klickitat]

So is that 33G or 6G to the total?

I'll add 6G to the total for you

Plus my new 18G + your 6=1168.25

Yes it got in this morning. I get the whole total thing now too. I wasn't sure at first but get it now. Thanks.

 

[mcampbell65]

Sure, tally mine, it's going well!

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.