Cedar Rapids Brewing Society

I am a newbie/non-member who has not been able to make it to a meeting yet, (crazy time of the year for us here at work), but I would be very interested in helping pick and press. I will be at the DSM Oktoberfest Friday afternoon and evening so I wouldn't be back in the area until early afternoon on Saturday, but would be more than willing to stop by and help pick. I have step ladders I can bring if needed and buckets. (My wife kids me because I'm one to stop along a busy interstate just to pick up a lost bucket from the side of the road). I would also be interested in 4 or 8 gallons of cider if possible. Again, being a non-member I would assume my position as last in line for the pressings and have no problem with that. My first ever cyser did pretty well at the state fair this year and I would like to continue pursuing this golden nectar by starting another batch or two this fall.

The apple picker on the end of the pole is a must. You can pick most of a tree without even getting on a ladder. I use one on the 10 trees at my mom's place. I will see if I can bring it over if I get free to help pick.

Maybe I missed it, but where is your new place we will be coming to pick apples? From your description I assume it is around the Otis Road area near Memorial Drive.

Looks like we may have to split this into more than one evening. It is going to take a long time to press all this cider.

Since we have limited time for the tech meeting, we should focus more on the "how to with hands on" approach. I would prioritize the distribution to those who are asking for smaller quantities, so hopefully everyone present gets some to take home. I'd recommend those wanting more than 2-3 gallons of cider to make separate arrangements with Lee to collect and press.

On Monday 19 September 2011 12:41:04 pm you wrote:

Looks like we may have to split this into more than one evening. It is
going to take a long time to press all this cider.

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You can't get with this with a bad hip - Matt

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Thanks to everyone for the prompt responses to my initial request of how many gallons of cider you'd like. As you've all noticed, there have been quite a few requests and the total volume, as requested, is probably more than we can do in one night. Here's the list so far of the requested number of gallons.

Randy : 2-3
Tony : 3
Tom B : 3-5
Tim : 5
Tom T : 5
David W : 4-8
CJ : 15
T : 11-17

That gives us a range of 48 - 61 gal, which translates to 24 - 30 bushels of apples (1,000 to 1,200 pounds). If we assume my estimates from yesterday's pressing were reasonable, we'll be able to yield around 5-7 gallons per hour. If we start at 5:30 pm and press until 11:30 pm, we should be able to make 30 to 42 gallons of cider in one meeting.

If we use a cap of 4 gallons, then we're talking about 30 gallons of cider (15 bushels, 600 pounds). This is a reasonable starting point as it leaves some room for additional people to make requests. If we can get another macerator/press, we could double the throughput and easily do the original set of requests. As it stands now, here is the revised list.

Randy : 2-3
Tony : 3
Tom B : 3-4
Tim : 4
Tom T : 4
David W : 4
CJ : 4
T : 4

I'm planning that we will begin by pressing cider for the folks that have arrived in order of ascending requested volume. If we start pressing and discover that we're running way ahead of my estimates, then we can start accomodating larger volumes.

We will need at least five people to stay until 11:30 pm, otherwise we will have to reduce the total per person to less than 4 gal. Unfortunately, I don't know if I'll be able to host a second pressing event due to family, work, and apple-harvesting schedule constraints. Since the press isn't mine, I can't loan it out, either.

It might be possible to host another pressing on a weekend, while I would be out picking, anyway (e.g. 8/9-October). However, I can't guarantee anything until I get a chance to survey the apples remaining on the trees after this weekend's picking.

Also, as you make plans to use this cider, please keep in mind that you will have to figure out the blend you want for yourselves, while picking. I have almost no idea how to do this, other than to taste them and make a gut feel guess. On the plus side, the apples only cost your time to pick and press them. On the down side, the sweet cider will almost definitely not taste like the ciders you buy from either the store or have maybe tasted locally in the past. The sweet ciders I tasted last night from the Jonathon and Jonamac apples were very, very different from each other. Personally, I'm only planning to make single-varietal ciders this year and then experiment with blending post-fermentation.

Matt F wrote:Maybe I missed it, but where is your new place we will be coming to pick apples? From your description I assume it is around the Otis Road area near Memorial Drive.

3601 Otis Rd, SE

Matt -- since you alluded to picking in the previous post, do you want some cider? At a minimum, you guys are welcome to come snag some apples for personal use. I recall you made a Golden Delicious single varietal cider last year. Do you own a macerator/press? Also, thanks for offering to bring your pole. I'm sure plenty of people on Saturday will be glad to get their hands on it.

Not sure I want all you guys handling my pole...but I will see what I can do. It is more likely that I won't make it out. Just too much going on.

No press, a friend just processed my apples for me at a grandfathers farm. I just had to make 5 gallons of cider for me and 5 gallons for them. I gave them some apples and they brought me back 10 gallons of cider.

I will see what I can do this weekend. It looks like I may be at work.

I forgot Saturday is our contract vote for work. I can still do Saturday later afternoon and Sunday. Who knows I might have a lot of time next week.

I think I've solved one of the process flow issues. I decided to build a second stand for the apple shredder. I got it 90% complete tonight and should be able to finish it up tomorrow night. With this, we will be able to clean, macerate, and press in parallel. As such, I think the hourly output of a small team could increase to 10-14 gallons and will probably be limited by how quickly we can clean the apples (which is the easiest task to throw more hands at and increase the throughput).

I'm going to revisit the issue of how many gallons we should plan on and will check back in tomorrow. According to Upper Management, there is some uncertainty in how many apples will be ripe, so the total number of available apples may end up just limiting everyone to something like no more than 5 gallons.

Doc, put me in for 4 gallons as well. I'll bring some buckets

Put me down for 3 gallons or whatever is available. Unfortunately, i will not be available this weekend to help pick as i will be out of state for a family function.

Clint Larrison

Updated List:

Randy : 2-3
Tony : 3
Clint : 3
Tom B : 3-4
Tim : 4
Tom T : 4
David W : 4
CJ : 4
T : 4
Steven P : 4

Total: 35 - 37

Clint -- we'll do our best to pick apples for you, but I can't guarantee anything. Do you have anytime between this coming weekend and the following Thursday to pick your apples?

Lee,

I can stop over after work (5ish) any day during this week or next. Let me know which day is most convienent for you and i can come out to pick if that will be okay? How many buckets do you recommend i bring/plan on filling?

Clint

Clint -- I'll let you know which day works best. Plan on 1 five gallon bucket of apples per gallon of soft cider.