Cider gravity reading

G'day guys!

Doing my first cider, pretty basic can mix with dextrose...

Just took a reading and it was 1.000 is that normal to drop so low for a cider?

Cheers

Yes, ale and wine yeasts will eat through all the apple sugars, leaving the cider bone dry. Unlike beers, where there are unfermentable sugars that the yeast leave alone.

Try adding some Xylitol to cut some of the dryness of it. Xylitol is a non fermintable sugar made from corn. It has been broken down into its base sugar alcohol so the yeast will not eat it. Check it out on wikipedea. You can find it online or at natural food stores like Whole Foods.

You also can add a little Apple flavor back in with Apple extract. Another all natural flavoring that can be found online. Try natures flavors.

Thanks guys!! I actually really like it dry so that will work out great!!

Make sure you give it time when its ready. Dry cider is particularly suspectible to being harsh and tart imo, so let time round if off a bit!

Pretty much every yeast will lead you to full attenuation with cider. Many get well below 1.000. If you want to use natural sugars, you can backsweeten by adding SO2 and K-sorbate first.