I want to raise the alcohol content of my cider to around 9% maybe more. I have 3 gallons in 1 gal carboys. What would be the appropriate ammount and type of sugar to use? By the way i decided to use three different types of yeast to see how that impacts flavor. I understand that certian yeast cannot survive high alcohol content so here are the yeasts: lalvin ec-1118 lalvin d47 and red star pasteur champagne.
Add enough sugar for your hydrometer to read ~1.068. I like to boost potential alcohol by adding apple juice concentrate since it adds more apple body and less sugar wash flavor and boozy nose that is typical of many sugars.
All of those yeasts can easily survive 9% ABV.
__________________ In all the states no door stands wider,
To ask you in to drink hard cider