Too much sugar in cider?
Is there such a thing prior to fermentation? I just started my 2nd batch of hard cider yesterday and used considerably more sugars than my previous attempt-- not sure why, just feeling adventurous I guess. My recipe is below-- what I am wondering is, given the yeast and the amount of sugar used (my SG was around 1.082) am I going to get vinegar... or jet fuel... or good cider?
4.5 gal pasteurized apple juice
.25 gal pure cherry juice
24oz pure clover honey
Wyeast #4766 cider yeast
Any thoughts, comments, criticisms, recommendations? Thanks!
Primary: Reagan's Ragin' Apple Cider
Bottled: Cherry Apple Sparkling Cider