Help estimate OG (PPG)

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CNewell

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Ok,

I am a noob when it comes to this stuff, but stupid me forgot to measure the OG of my cider. It is a very basic cider (I fermented 3 gallons of it):

Musselman's Cider from Walmart (416 grams of sugar per gallon): If I do my math right, that equates to .92 pounds of sugar per gallon. That would roughly equate to 42 points (PPG) right (assuming 46 points per pound per gallon of sugar is right)?

I also added 2 pounds of brown sugar to the 3 gallons of cider. That equals .66 pounds per gallon, which equates to 30 points (PPG)

Assuming that is right, my OG should be around 1.072 right? It fermented to 1.000FG, making my ABV around 9-10%?

Is this even remotely right?
 
I am a noob when it comes to this stuff, but stupid me forgot to measure the OG of my cider. It is a very basic cider (I fermented 3 gallons of it):

Musselman's Cider from Walmart (416 grams of sugar per gallon)

OG of the cider is easily computed from the stated sugar content per gallon. This is ppg2P(416/453.592) = 10.5619 °P. ppg2P is a mathematical function that computes ° Plato from pounds to gallon. We need not concern ourselves with the details unless you want me to. The density of this cider would then be: 0.998203*sg(ppg2P(416/453.592)) =1.04049. sg() is another function that computes specific gravity from °P and 0.998203 is the density of water at 20 °C. Then 1 gallon of this cider weighs
3.785* 0.998203*sg(ppg2P(416/453.592)) = 3.93824 kg of which we know 416 grams is sugar so there must be 3938.24 - 416 = 3522.24 grams of water. In 3 gallons there are clearly 3*3522.24 = 10566.7 grams of water and
3*416 = 1248 grams of sugar

I also added 2 pounds of brown sugar to the 3 gallons of cider.Assuming that is right, my OG should be around 1.072 right? It fermented to 1.000FG, making my ABV around 9-10%?

Adding the two pounds of sugar brings the total to 3*416 + 2*453.592 = 2155.18 grams. The OG, the percent sugar in the solution by weight, is then simply 100*2155.18/(2155.18 + 10566.7) = 16.94 °P corresponding to an SG of 1.0695. The Balling formula, for your observed AE of 0 °P predicts ABW as 0.4288*(16.94 - 0) and ABW as 0.4288*(16.94 - 0)/.791 = 9.18%


Is this even remotely right?

Looks pretty close to me. The OG calculation should be spot on if the stated sugar content of the cider is accurate. The Balling formula can only estimate ABV.
 
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