Why add sugar to cider?

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sathrovarr

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Hi,
I've "brewed" the UpstateMike's Caramel Apple Hard Cider but I didn't add any Dextrose at the beginning. The OG was 1.045.
Now it's 2 weeks later and the fermentation still going but the gravity is 1.022.
If I had added the Dextrose at the beginning would the fermentation go faster?
What is the reason for adding Dextrose to ciders?
 
I've actually found that if I don't add at least a little brown sugar to my ciders, it throws off a lot more sulfur. I do boil the sugar with raisins so that might have something to do with it, but if I ferment straight juice, it produces a lot more funk.

I rarely use enough sugar to alter my gravity more than .010 or so.
 

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