I had started my Spiked Hard Cider with the following:
5 gallons fresh pressed cider
2 pounds Honey
1 pound Molasses
1 sactchet Safeale S-04 yeast
I had a SG of 1.065 and was planning on bottling when it hit ~1.015. Unfortunately the fermentation went so fast that after 5 days it was down to 1.002.
I racked off 2 gallons into my bottling bucket, and added in 1.5 cups sugar, which brought the FG up to 1.014, then I bottled it and will monitor the carb level. When it reaches an acceptable carb level, I will do the stove top pasturization, to kill the yeast.
The remaining 3 gallons I added 1# 8oz of honey, which brought it up to FG of 1.014 also. I then bottled it and will use the same procedure as the first 2 gallons.
My problem is trying to calculate the ABV. I'm not sure how the addition of the extra sugar and honey will affect that. I suppose I could take a SG reading when it reaches the proper carb level. I'm not sure if I should add the extra sugars into my Beer Smith program, or not. I'm getting more confused as I think about this.
Any suggestions ??? I know it will taste great, and that is the most important thing (to me).
On Deck - Crabapple Wine
Secondary - Pomegranate Wine, Red Table Wine, Wild Fox Grape Wine, Blueberry Wine, Surly Furious clone
Bulk Aging - Brewtopia Barleywine, Sugar Beet Wine