Just cause your yeast will go 18% doesn't make it a good idea. You will lose most all apple flavor, will need a very long time to age. IMHO ciders are best at 6-8%.
You can make an apple wine with higher abv but use a recipe that is balanced, don't just throw in some juice, sugar, and yeast and expect good results.
To answer your question juice typically has sg of 1.05 adding 15 lbs sugar will take you to 1.142 with abv potential of 18%
I just bought two 5gal carboys primary/secondary
I have some Lavin EC-1118 champhage yeast for 18% abv brews
How much sugar would be needed for a 18% 5 gal batch?
I just prefer high gravity wines/ciders
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