I've seen many different cider recipes with very different amounts of sugar added. Is there a standard OG/ beginning sugar content I should be striving for? I'm assuming this will vary based on my desired alcohol content and strain of yeast used. Is there a chart out there that lists suggested beginning sugar content(OG) based on yeast strain and/or desired final % alcohol?
If I want to add more sugar(another fruit) at secondary fermentation, would I just subtract that amount of sugar from the initial amount I put it?
I don't want to put in so much sugar that the yeast eventually give up, making it impossible to bottle carbonate. It seems like a delicate balancing act.
If I want to add more sugar(another fruit) at secondary fermentation, would I just subtract that amount of sugar from the initial amount I put it?
I don't want to put in so much sugar that the yeast eventually give up, making it impossible to bottle carbonate. It seems like a delicate balancing act.