OK, now I have a demijohn spare, I have gone for attempt 2 of Turbo Cider.
I am using ALDI's apple juice again but this time with 160gm of sugar and I have added a teaspoon each of pectolase, yeast nutrient and citric acid.
I have started with 4L of juice to allow for vigorous fermentation and will top up when it calms down, airlock is on and away we go.
My question is, with the raw juice coming in at 1046 OG and the 160gm of suger, how do I work out the potential alcohol content? I understand that I have added 35.6gm of sugar extra per litre but not sure how this will affect the OG.
This time I will use and trust the hydrometer to see when fermentation finishes not just say "Oh it cant be done so soon"!!!
Thanks in advance