Seasoned cider makers

[bmd2k1]

Curious for those that have been making cider for awhile.....on average at any given time...how much do you have fermenting....how much in kegs....how much in bottles?

I can see how this hobby can become a bit addictive [emoji3]

 

[Yooper]

I have quite a bit, especially considering that I don't even like cider.

I have about three kegs right now, and nothing fermenting since we didn't press apples this year. I have a ton of apple wine and crabapple wine in kegs and bottles, and just didn't have the desire to do anything with apples this fall. I

 

[dmtaylor]

I don't keg. And I still have some from last year, about 20 bottles. So I only have a half gallon in secondary right now. I'm a small batch kind of guy, especially when my stock is already pretty good.

 

[JimRausch]

I have been doing it for a while, but limit myself to 5G of Graf per year, and some straight cider- last year it was 1G cider, this year 2.5G. I need to get an apple press. The cost of fresh cider is what has been limiting my production. Started doing 1G batches of fruit wines last year. Did 2 batches last year, 3 batches this year. Now beer is another story- 24 5G batches this year.

 

[bmd2k1]

I have quite a bit, especially considering that I don't even like cider.

I have about three kegs right now, and nothing fermenting since we didn't press apples this year. I have a ton of apple wine and crabapple wine in kegs and bottles, and just didn't have the desire to do anything with apples this fall. I

Don't like cider? Really?? [emoji15]

 

[madscientist451]

I cut back on my cider this year, only made about 10 gallons, but also did 15 gallons of perry. I usually do 30 gallons of cider + 5 to 10 gallons of perry. I grind and press apples from my farm and also whatever I can buy or scrounge, just didn't have as much free time this fall.
I've gotten into brewing more lately and also mead and wine, so cider is on the back burner somewhat. I usually keep the cider in carboys or gallon jugs and then blend and rack to a keg when one is available. I've got some cider a few years old, so that's another reason to cut back on how much I made. Recently I've been "mixing in the glass" 1/2 ale or lager and 1/2 kegged cider.
There's an Amish farm that sells cider all winter, I might buy a few gallons and play around with an ice cider if it gets cold enough.

 

[Yooper]

Don't like cider? Really?? [emoji15]

It's just not something I like. I like wine with dinner, and I love beer. Cider isn't really something I enjoy beyond one once in a great while.

 

[MarkKF]

I usually make 6 - 5 gal. batches a year. I start them between Oct. & Dec. I try to keep them in the secondary for 3-6 months. Then keg for a month then bottle. Generally between New Years and June there are two kegs full and June til Oct. the carboys and kegs are empty.

 

[Maylar]

I have 6 gallons in secondary now and 1.5 gallons of last years batch ready for kegging. The 6 gal will likely last through summer. Also have some mead in primary, and I need to pick up a few more gallons of cider for cysers before the orchards close for the season.

 

[toms_Jeep]

I have 5 gallons in my primary. 5 gallons on Vanilla Bourbon Cider and 5 gallons of Blueberry Bourbon Cider in my kegs

 

[Silver79]

I generally have 6 gal going all the time in the primary. it goes into one of the kegs every 4-6 weeks. Sometimes theres 2 batches at once if I'm trying some flavored cider.

 

[Chalkyt]

Been making cider for about three years. Started with a surplus of apples... eight trees, what do you do with several hundred apples? Eating them all will give you a belly ache. Roughly 20 apples per litre = 100 apples per gallon (yes I know I am mixing imperial and metric measures but who cares!)

December here means about three months before the apples are ripe and 2017 cider is now nine months old. I still have around three gallons bottled. Mixed apple blends using EC1118, Nottingham and Safecider all bottle carbonated using sugar according to Brewers Friend after about 1-2 months in secondary.

The plan for next autumn (fall) depends on the apples. But, I now have an apple grinder and press and will put down as much as I can. Mostly pippins and granny smith with pomme de neige and crabs. But based on assorted forum advice I will try SO4 and DV10 with "home made" AJC instead of sugar for carbonation.

Wish me luck. Today's pomme de neige with safecider after a hard day's mowing and slashing was yum! Just a day before Xmas... and BTY Merry Xmas to everyone who has helped on the journey.