A cider yield calculator estimates how many gallons of finished cider you'll produce from a given weight of apples. Juice yield varies significantly by apple variety and pressing method, so knowing your expected output helps you plan your batch size and sugar additions.
Apple Input
Optional chaptalization to boost ABV
Apple Yield Reference
| Variety | lbs/gallon | kg/liter | Character |
|---|---|---|---|
| Fuji | 8–9 | 1.0–1.1 | Sweet, mild tannin |
| Granny Smith | 9–10 | 1.1–1.2 | Tart, bright acid |
| Honeycrisp | 10–12 | 1.2–1.4 | Sweet, aromatic |
| Gala / Cortland | 10–13 | 1.2–1.5 | Mild, low acid |
| Traditional Cider Apples | 12–15 | 1.4–1.8 | High tannin, complex |
How to Use the Cider Yield Calculator
Planning your cider batch starts with knowing how much juice you'll extract from your apples. This cider yield calculator estimates fresh juice volume, original gravity, ABV, and finished cider volume so you can plan your equipment and yeast requirements.
Step 1: Enter apple weight and variety
Weigh your total apple haul and select the variety category. High-yield grocery store apples like Fuji and Granny Smith give you more juice per pound. Traditional cider apples are smaller and drier, requiring more weight per gallon but providing more complex tannin and acid profiles.
Step 2: Add optional sugar
Chaptalization (adding sugar to juice before fermentation) is common when apple juice OG is below 1.050 or when higher ABV is desired. Each pound of corn sugar in 5 gallons raises OG approximately 9 points.
Step 3: Plan your fermentation
The calculator gives you estimated OG (based on typical apple sugar content of 11-14%), expected ABV if fermented dry (using the simple OG-1.000 × 131.25 formula), and your expected finished volume after 5% fermentation loss.
FAQ
Is this cider yield calculator free?
Yes, completely free with no account required. All calculations run locally in your browser.
Is my data safe?
Absolutely. No data is sent to any server.
How many pounds of apples does it take to make a gallon of cider?
Approximately 8-14 pounds of apples produce one gallon of fresh-pressed juice, depending on apple variety and pressing efficiency. High-juice varieties like Granny Smith and Fuji yield closer to 8-9 lbs/gallon. Low-yield varieties may take 13-14 lbs/gallon. The typical homebrewer average is around 10-12 lbs per gallon.
Does fermentation reduce the volume?
Yes, slightly. You lose about 3-8% of volume during fermentation due to CO2 gas escaping with trapped liquid and the sediment (lees) left behind. Your finished cider will be roughly 90-95% of your original juice volume.
What is the typical OG (original gravity) of fresh apple juice?
Fresh apple juice typically ranges from 1.045-1.065 OG, depending on apple variety, ripeness, and sugar content. Sweet dessert apples have higher sugar content than tart cider apples. Blending varieties balances sugar, tannin, and acid.
What apple varieties are best for cider?
Traditional cider apples have high tannin and high acid: Yarlington Mill, Foxwhelp, Bittersweet, Kingston Black. Many homebrewers use a blend of grocery store apples — a mix of tart (Granny Smith), sweet (Fuji), and aromatic (Honeycrisp) varieties produces a balanced, flavorful cider.