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Is there such a thing prior to fermentation? I just started my 2nd batch of hard cider yesterday and used considerably more sugars than my previous attempt-- not sure why, just feeling adventurous I guess. My recipe is below-- what I am wondering is, given the yeast and the amount of sugar...

Okay, I am quite a noob here so please forgive me if these are stupid questions. I am currently ready (I think) to start brewing my 3rd batch from extract and, after mixed results on my first two attempts (IPAs) I have decided to attempt to create something akin to a California Common (or at...