I've got just under 15 gallons in three 5-gal glass carboys.
Taking the approach I've followed for six years: a variety of hand-picked drops from a local Vermont orchard, plus some crabapples from my tree. Picked and pressed in Oct. I leave one carboy completely untouched, no Campden, no added yeast. After several months on the lees, I treat, backsweeten with maple syrup and force carb. Same approach with the other two batches except I treat with Campden and use SafCider AB-1 yeast.