We are starting our first ever pear cider batch using the pears off our own tree. We just finished juicing almost 5 gallons. Our initial measure of potential alcohol volume read around 7.5. Will the reading be different after adding the campden tabs? If we're going for a semi sweet finish, should we add more sugar to bring the reading up? We're going to be using a beer yeast instead of champagne yeast so we don't wind up with a super dry cider. Thanks to anyone who answers.
This is the fresh juice. It's frothy.
This is the fresh juice. It's frothy.