Originally Posted by UpstateMike
Yes, add ALL of the syrup.
I have another question.
My cider has been fermenting now for 2 weeks. The OG was 1.045, I didn't add Dextrose because I wanted to save it for my beers and didn't understand what is it good for except for boosting up the alcohol level.
I took a gravity reading today FG=1.022. So I think I will let it ferment for another week. Kind of a bummer since I wanted to take it for a party tomorrow.
Anyway, my question is: had I added the Dextrose in the beginning would the fermentation have been going faster? What is the reason for adding the Dextrose?