Originally Posted by Pickled_Pepper
Dang hoss! I'm 5'6" (with my elevator shoes on) and maybe a buck fitty and already had 4-5 tonight.
We need to get you out drinkin more! haha
Ha, compared to me, you're a tank! I'm nearly up to 135 now. I drink mostly beer, though, but we polished off a bottle of wine with dinner. Now, I'm sitting by a roaring fire (it's cold here!) drinking a great IPA.
I think there are several things to note- one is that a "cider" is best at 5-6% ABV. That gives the best flavor and apple notes, so often I don't add sugar at all to the must.
For wine, I generally make them with an ABV of 12.5-13% so that does mean adding some sugar to most fruits (not wine grapes).
Using sugar in a cider increases the ABV, but also gives it a definite "wine" quality and flavor. That's great if that's what you want, but many cider drinkers want an apply flavor that comes with no "boozy" finish.