Hi! I am about to start up my first batch of cider (have made 3 batches of beer previously). I am going to make a 5 gallon batch using Mott's apple juice and champagne yeast.
I want to use sugar to increase the OG so that I can get around a 6-7% ABV final product, but am not sure how much to add. Any help on a rule of thumb, or calculation would be very much appreciated!
Cheers!
p.s. I tried to play around w/ hopville beercalculus, but it indicated that my origional 40 lbs (5 gallons) of apple jiuce would give me an OG of 1.150, and each lb of brown sugar would increase by 0.009... is this possibly accurate?
I want to use sugar to increase the OG so that I can get around a 6-7% ABV final product, but am not sure how much to add. Any help on a rule of thumb, or calculation would be very much appreciated!
Cheers!
p.s. I tried to play around w/ hopville beercalculus, but it indicated that my origional 40 lbs (5 gallons) of apple jiuce would give me an OG of 1.150, and each lb of brown sugar would increase by 0.009... is this possibly accurate?