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Old 26 June 2013, 04:10   #61
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Look after those precious little bundles - make sure your gran doesn't have any silly plans to turn them into pies, chutney and other such nonsense.
You should know by now that I don't take chances like that. Back in the day, I planted cider specific apple trees. They're genius - you can't eat 'em or cook 'em. You should have seen the gurning mugs of the kids when they tried to eat 'em - mouth puckeringly tannic - priceless.
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Old 26 June 2013, 08:24   #62
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You should know by now that I don't take chances like that. Back in the day, I planted cider specific apple trees. They're genius - you can't eat 'em or cook 'em. You should have seen the gurning mugs of the kids when they tried to eat 'em - mouth puckeringly tannic - priceless.
Top strategy.

What breed are they?
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Old 26 June 2013, 09:32   #63
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Top strategy.

What breed are they?
Pretty much what I could get in Ireland, which is about 75% Dabinette, rest Hereford Redstreak and Dunkerton Lates. I blend some dessert and culinary varieties in too, to bulk 'em out a bit in lean times when I need more volume...

It's always lean times
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Old 26 June 2013, 11:02   #64
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Pretty much what I could get in Ireland, which is about 75% Dabinette, rest Hereford Redstreak and Dunkerton Lates. I blend some dessert and culinary varieties in too, to bulk 'em out a bit in lean times when I need more volume...

It's always lean times
So, how many gallons can you turn out in a decent season? I remember your disposal of the old shredder, which your operations 'outgrew'
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Old 26 June 2013, 11:43   #65
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Think it's time for a new set this year ; )

Only joking ,,, its used
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Old 26 June 2013, 12:29   #66
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So, how many gallons can you turn out in a decent season? I remember your disposal of the old shredder, which your operations 'outgrew'
Ironically, I haven't had a decent season since, but the new scratting mill did in ten minutes what it would have taken me an hour to do by hand

This year is shaping up better. I've ditched the old notions of Organic Cider and have fought off the hordes of yokes that want a share of the crop. That will apply to the final product too

To answer your question as directly as is possible for an Irish flavoured sort, the last "hand won" pressing resulted in about 300 litres, IIRC. That would be more like 400L with the new kit as the efficiency is better. As the trees come into full production over the next five years, it should top out around 500-750 litres per season. Patently I have no actual requirement for that volume, so I guess I'll get more selective about what gets pressed and try a few more "experimental" casks. The farmer next door takes the press cake off my hands (mmmmm - apple fed beef ) so I suppose he'll take a few extra trugs of rejects too. Or I might donate them to budding cider makers.
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Old 26 June 2013, 18:19   #67
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500-750 litres sounds like a decent crop.

Let me know if you need either:

a. Quality Control assistance.

or

b. A hand emptying the previous season's bottles when this year's fermentation comes to an end.

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