So a couple of followup questions....
The 1 gal of regular was 1.050, I added 2 cups (unpacked) of light brown sugar, and it came to 1.061. Also, 1 tsp of yeast nutrient, and about 1/2 of the 5 gram pack of yeast.
The first of the 1/2 gal ciders was 1.062, and I added no sugar, just a 1/2 tsp of yeast nutrient and 1/4 pack of yeast.
Both of these are bubbling slowly this morning (appx 18 hours since I pitched.)
The other 1/2 gal of cider had a gravity of 1.058, which I adjusted to 1.080 with 1 cup of uppacked light brown sugar. Also added 1/2 tsp yeast nutrient and 1/4 pack of yeast. This fermenter is not bubbling this morning.
So I didn't mean to bump the OG up that high. 2 cups moved the 1 gal 11 points, so I figured 1 cup would move the 1/2 gal of cider ~11 points, not 22. Maybe I didn't have the 2 cups in the 1 gal mixed up enough before the reading?
I sprinkled the dry yeast on top of liquid in each fermenter.
So my questions are:
Did I mess the 1.080 up with too much sugar, or was it a happy accident?
If I didn't mess it up, is it normal for a higher gravity liquid to take longer to start noticeable fermentation?
I'm not freaking out or anything yet, I'm just curious about how it all works, and if the 1.080 one will be drinkable.
I did just think of one thing, the 1 cup of sugar put into the 1/2 gal was from a different pack than the 2 cups that went into the 1 gal, but I wouldn't think it would have 2x the sugar content.