Originally Posted by elementfiftyfour
This batch started at 1.058 and I checked it this morning and it barely gave a reading above 1.00 so it is pretty dry and hence the need for back sweetening. I expected it to get pretty low though since I used Red Star Premier Cuvee Champagne yeast. But since this is my first batch of Cider I was just wondering where a typical starting point is for the OG to determine how much sugar may be needed with different juice stocks.
Ok, so you are currently about 7.7% ABV.
When I start with a fresh pressed cider, it usually starts about 1.040 - 1.045, depending on where I get it. When I buy apple juice from the local store, it is usually at 1.050.
Seems like most recipes for a 5 gallon batch say add about 2 pounds of corn sugar (Dextrose), or something similar. Depending on the juice I start with, this raises the SG to 1.066 -1.072, based on what I've seen this year. Brown sugar or honey will have a different effect on the SG of the juice.
I guess the best thing I can tell you is to add sugar until you get the SG you are looking for to attain the %ABV you want at the FG you want.
A couple formulas to calculate %ABV for you , results are slightly different, but in the ballpark...
Easy: % Alcohol = (OG-FG)*133
Complex: % Alcohol = (((1.05*(OG-FG))/FG)/0.79)*100