Adding apple juice to my cider after fermentation is done?

[tabni]

Hey guys

I'm planning on doing an Apple Cider. I'm going to do 2 gallons. Then after is done fermenting and before bottling I'm planning on adding Apple Juice to make it a little bit sweeter and not too strong. Any idea on how much extra juice to put and what would be my alcohol percentage? I'm thinking about adding 3oz per 12oz bottle, and that would mean that I would add 64oz of Apple Juice to my 256oz (2 gallons)

Anyone in here good with this kind of math? :cross:

 

[Old_Brewer]

Just a word(s) of caution: Beware of secondary fermentation. You might have enough pressure to blow-up bottles. I believe campden tablets would kill off the yeast, and avoid the secondary fermentation. http://en.wikipedia.org/wiki/Campden_tablets

 

[ThunderPanda]

If your primary is done fermenting, and you intend to add apple juice only to sweeten, then it won't affect your alcohol percentage other than diluting it. I think if you just multiply the original alcohol content that you calculated, multiply by 0.8. That should give you your answer.

But like Old Brewer said, you have to stop the fermentation somehow. Otherwise it will just keep going with the new apple juice

 

[Noob51]

I have a question on this topic. I'm doing a 5 gallon batch of cider, I used 3 gallons cider and one of apple juice, problem is it was only a half gallon bottle of juice and I am getting close to racking it over to my glass carboy. my question is can I take a half gallon of fresh cider and add it to the carboy when I rack it over to fill the void. and 2nd question is can I rack or over if the airlock is still bubbling or should I wait until it stops.

 

[Noob51]

i,m sorry I meant 4 gallons of cider not 3

 

[Old_Brewer]

I would go ahead and add the fresh cider to the carboy. Winemakers would top off fermenting wine each night, before airlocks were used. (That's what my grandfather would do, circa 1950's).
I would wait to rack until the bubbling stops, then rack.
Enjoy