Please reply here with an idea of roughly how much juice you require for cider making.
please bare in mind that 1 tonne of apples last year produced roughly 98 gallons of juice.
also juice can be taken in any sized container, but it needs the right equipment for fermentation, so the usual sizes are 1 or 2 gallon demijohns, or 5 gallon fermenter (which actually holds about 7 gals).
most of us last year just took one 5 gal ferm.
so please reply with how much juice, and in what quantities (1,2 or 5)
(because last year, someone wanted 5 gals, but in seperate containers to produce different types, and ended up with one large container)
You will need to already have containers available (there will be no spare ones on the weekend)
The Ivanhousehold would like at least 4 big fermenters (so 28 gallons) please. Ideally, we would like more, so if there's any "unclaimed" juice then we should be able to take up the slack.
[If it's looking like other people want so much that there will be people going without, then we will scale down how much we take, but it'd be great if we knew this well in advance so I can sort out an alternative personal cider plan]
We are probably not interested in making it. Sounds way to technical. But happy to have someone else make some for us. This way we get to go back to Much Marcle, and take credit for something we did not do. .