Did I use too much sugar?

[aoverturff]

Ok, so this past weekend I made a batch of cider/apfelwein. 6.5 gallons total. I used 3 gallons of some organic cider (that comes in a glass jug, and has apple sediment in the bottom) and 3.5 gallons of Tree Top cider/juice. I steeped some cinnamon, allspice, and cloves in some of the juice and added that too. My problem is that I added 4 lbs of dark brown sugar instead of the two lbs that everyone seems to use. I didn't realize that the bag was 2 lbs instead of 1. Its a good think that I didnt add all 3 bags I bought. Did I use too much sugar? Will it all ferment out or will the alcohol be too much for the yeast? I used red star champagne yeast. Thanks.

 

[Pogo]

I'm thinking that it will finish OK.

Take frequent specific gravity readings.

A hydrometer will answer all of your questions.

Pogo

 

[gratus fermentatio]

I think it'll be fine; just a higher ABV & a little longer to age, but it should be tasty in time. Regards, GF.

 

[homebrewer_99]

Probably not, but I recommend drinking a lot of water afterwards before going to bed. Too much sugar leads to hellacious hangovers.

I have a batch of cider going that uses 7 lbs of table sugar. It tastes good and very sweet. It's been fermenting for a couple of weeks now and still very active. I used an English Cider yest.