Cider Loss After Debourbage and Primary Fermentation

[Mike Rose]

Hello everyone,

I was wondering if someone could chime in on how much cider I should expect to lose in the debourbage and primary fermentation process.

I plan on doing both processes in a 20 gallon bucket — but I want to try to estimate the carboy sizes I'll need for the secondary.

Here is my wild guess of what I should expect to put into my secondary glass carboys:

18 gallons (debourbage)

rack

16 gallons (primary)

rack

14 gallons (secondary)

That's a 12% loss per step, or ~25% from fresh juice to secondary. Does that sound about right?

Thanks,

Mike

[Claude Jolicoeur]

You can probably manage to get less losses than this estimate.
However, you can always use the supplement to ferment in smaller container for ullage later on.
Claude

[Mike Rose]

Good to know. 14 gallons was playing it safe while planning for ullage.

I planned to get 2x 6 gallon and 2x 1 gallon carboys out of that. If I get 15 gallons— even better with 2x 6 gallons and 1x 3 gallon carboys.

I just wanted to make sure I wouldn't end up with less than 14 gallons (when starting with 18 gallons) and not have enough leftover for 

ullage.

Thanks again!

Mike

[William Grote]

Hi Mike

Sorry i'm late to the party on this one, was searching for more info on debourbage and came across the thread.

I have done 2 debourbage batches so far this year and have a 3rd started last night.

Generally, I fill a 'fast ferment' plastic conical up with 8 gallons of fresh juice mixed with 6-8 teaspoons of pectic enzyme and let it sit for 24 hours at basement temp, which is about 67-68F.  There is a ball valve at the bottom of the conical, allowing me to purge the sediment quite efficiently, especially if I do if in a few stages.  

So far, I only have needed to purge 1/3 to 1/2 a gallon  of 'sludge' per 8 gallon batch before reaching the cleared juice.  I'd say 6-7% loss at most.