production from a 6-7 acre orchard
I'm kicking around the idea of starting a small orchard that produces hard cider and apple wine from apples produced on site. there would be a tasting room and very small-scale distribution.
from everything i've read i can expect, at most, 500 bushels per acre, which could me as much as 3500 bushels from the orchard. the cider press, it seems, could net about 7000 from this. ultimately, it wouldn't translate to much money.
i would love to go for more acreage, but part of the business plan is being close to the city for foot traffic to the tasting room.
do my numbers from the paragraph above sound right? is it realistic to expect 3500 bushels from 7 acres?