Amount of Sugar?

Okay so now that I know my cider is fermenting nicely; I am wondering how much sugar I should add?
I added 3 lbs of table sugar to 6 gallons of cider and took a gravity reading after the sugar was added and it came out to be 1.070.
Is that all the sugar I should add or should I throw in another pound or so once I rack to my secondary?

You're getting up into wine territory there. Depending on the yeast strain, you could have over 10% ABV already. Cider tastes best at a low ABV, more apple-y and flavorfull. A higher ABV would give you a nice apple wine (see my recipe for an example) that would be dry and crisp, like a white wine.

So, I guess my answer is to ask you what you want. Cider, or wine?

Hmm...well I guess I wanted to make my cake and eat it too. I really wanted an apple-y, high ABV cider. I am going to spice it with a tad of vanilla, nutmeg and allspice.

Crisco87 said:

Hmm...well I guess I wanted to make my cake and eat it too. I really wanted an apple-y, high ABV cider. I am going to spice it with a tad of vanilla, nutmeg and allspice.

Click to expand...

Well, I'm not sure how much apple flavor you'd still have if you boosted the gravity any more, but I'm definitely not an expert. I happen to like wine, more than cider, so I'm biased toward the wine flavor. It really isn't too apple-ish, though. If you were drinking my wine, I"m not sure you could even guess what fruit it was made out of, beyond saying, "Oh, it's fruity." More like a pinot grigio type wine taste to it.

Okay. Well then I guess I'll just leave it where it is for this batch. This one is my VERY first one so I'll stop complicating it any further.