i am making some cider (2 identical batches with a friend) and the recipe i followed called for 5lbs of a mix of white, brown, and raw sugars, as well as honey and molasses for the 5 gal of cider. it didn't state the ratios. so i did 2.5 lbs of white sugar, 1lb of brown, 1/2lb of raw, and 1lb of honey mixed with a bit of molasses. the gravity of the cider alone was 1.05, which the recipe stated as normal, but the gravity after the sugars were added was 1.2! the conversion chart only goes to 1.065. i'm using champagne yeast, so i imagine it will top off at 18% and the rest will be residual sweetness.
i did do the OG measurement before adding the yeast nutrient and pectinase, but i don't image that would do much. should i just wait and see what happens. don't want to waste 10 gals of hand-pressed juice...