Originally Posted by Ruckbeat
Four pounds of sugar in a five gallon batch is a ****-ton of sugar. I have gone two pounds of brown sugar in a similar setup and had no problem with headspace. And after three 24 oz bottles you would have trouble finding the bathroom in your own house! That stuff was quite potent!
It should end at about 10% ABV...If goes as planned and I rack it at 1.010 and crash it, even if I let it ferment all the way and the tolerance kills th yeast it should be no more than 11 or 12%. This is a trial batch.
Lets just say yeast holds and leaves 3% sugar before the alcohol % kills the yeast. Thats only 1.92 oz in 5 gallon, perhaps a bit more with the natural sugar in the cider. Certainly no more than what my ice tea is sugared to.