ericbw
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So if I used cider from an orchard and not apple juice then I shouldn't add any more sugar?
There's really no rule on this. The best way is to use a hydrometer to check the gravity, then adjust it if needed to increase the gravity. You should have around 1.050 to 1.070 or even higher, depending on the alcohol you want.
Most cider it juice is probably 1.040 to 1.055 to start with. So your sugar addition was good.
I have 2 gallons going right now, and I added 10 ounces of sugar, which was about a cup I guess. They was just to tweak the gravity and raise the alcohol some.
That was fine to add the sugar. My experience is that you get a better finished product when you start with fresh cider from an orchard rather than something that was bottled to be stored at room temp. I might be fooling myself, but it seems like it's better.
Yours tastes good but is just flat, right?