Cider Sugar Addition Question...

[EFaden]

Hey All,

So my plan is to use 4 gallons of cider and ferment with S-04. The Brix of the Cider is 10.5 (it was colder, but my refractometer is ATC) or about S.G. of 1.041. If I wanted to get it up to 1.060 S.G. for my O.G. how much sugar should I add? I am planning to bring it up to 1.060, then ferment it to full attenuation... Campden + K Sorbate... then Backsweeten with another 1 gallon of cider (as needed to bring back up to 1.010ish). My questions are...

a) Given my 4 gallons of cider at 10.5 Brix/1.041 S.G. how do I calculate how much white sugar/brown sugar to add to bring it up to 1.060?...

b) How do I calculate how much cider to add back in at the end to hit my target F.G.?

I tried using BeerSmith, but the No-Boil thing is confusing it. Thanks.

 

[roadymi]

This was helpful to me when I had the same question

http://winemaking.jackkeller.net/hydrom.asp

It says 1 lb sugar will raise 1 gal of water .046
In my situation i used 10 lbs of white sugar in 15 gal of cider and it took me from 1.05 to 1.08, so it seems pretty close to accurate

 

[EFaden]

Thanks.