Fix low specific gravity AFTER adding yeast?

[brokenlimb]

Hello! I've started 5 carboys of cider, and they've been bubbling away for a few days now. Hooray! I measured the specific gravity before I added the yeast, and they ranged from 1.04 to 1.048. Now I'm reading that anything below 1.045 could be unstable and I should have added sugar before I added the yeast. Oops! Is there anything I can do to amend my brews, or do I just cross my fingers and hope that they don't go bad? TIA for any advice!

 

[lumpher]

You can add sugar after you start it. Just dump some sugar in and watch the fun re-commence. Just be careful when you pour it in, though. In some cases it's beneficial to add sugar after primary fermentation, such as if adding brown or belgian sugar for strength AND flavoring. You can lose a lot of aroma and flavor during vigorous fermentation, so adding it after helps keep some of it in.

 

[DuncB]

Could chaptalise as well with sugar and apple juice solution.

 

[brokenlimb]

@lumpher and @DuncB:
Thank you! I have a few follow up questions:

1. Should I dissolve the sugar in water first?
2. Do I add the same amount I should have added in the first place?
3. Do I wait until it has stopped bubbling and then add the sugar, or should I do it now, mid-fermentation?
4. Do I actually
have to add any sugar at all (i.e. is it likely they'll go bad/be dangerous to drink if I don't?)

Sorry for all the questions; I really appreciate the help!

 

[lumpher]

1. Should I dissolve the sugar in water first? You can if you want to, but no need. The yeast won't care.
2. Do I add the same amount I should have added in the first place? Yes
3. Do I wait until it has stopped bubbling and then add the sugar, or should I do it now, mid-fermentation? Since it's just for added strength, do it now while the yeast is partying already.
4. Do I actually have to add any sugar at all (i.e. is it likely they'll go bad/be dangerous to drink if I don't?) No, it'll be fine to drink. Lower ABV, but for some of us it's good that way. I make lower ABV cider sometimes.

 

[brokenlimb]

1. Should I dissolve the sugar in water first? You can if you want to, but no need. The yeast won't care.
2. Do I add the same amount I should have added in the first place? Yes
3. Do I wait until it has stopped bubbling and then add the sugar, or should I do it now, mid-fermentation? Since it's just for added strength, do it now while the yeast is partying already.
4. Do I actually have to add any sugar at all (i.e. is it likely they'll go bad/be dangerous to drink if I don't?) No, it'll be fine to drink. Lower ABV, but for some of us it's good that way. I make lower ABV cider sometimes.

THANK YOU!!

 

[DuncB]

Please update on how it tastes, whatever you decide to do.

 

[InspectorJon]

I poured a cup of table sugar into a carboy of fermenting beer once. A billion nucleation points (sugar granules) created a volcano of foam and quite a mess. Don’t know if apple cider would do that, I suggest dissolving it in a small amount of water or apple juice to be sure.

 

[DuncB]

add it slowly, and if done near the end of fermentation not so active.