I want to raise the alcohol content of my cider to around 9% maybe more. I have 3 gallons in 1 gal carboys. What would be the appropriate ammount and type of sugar to use? By the way i decided to use three different types of yeast to see how that impacts flavor. I understand that certian yeast cannot survive high alcohol content so here are the yeasts: lalvin ec-1118 lalvin d47 and red star pasteur champagne.
By the way did i mention i am a noob?