Specific Gravity question

[squegeeboo]

Hey guys, I've got a cider I've been brewing, and I'm finally using a hydrometer because I here ciders can be more finicky with timing than an ale.

Anyways, back when I took the first measurement it was at a 1.05

I just took a measurement so I can start looking for the 5 days stopped window, and it's at .996? Should it ever be below 1?

The other 2 things that may be affecting it are
1. I broke my hydrometer after the first reading, so this reading is from a new one.
2. I re-racked and added more apples at 2 weeks, and then re-racked and added in more juice at 4 weeks. It's now at 5 weeks. Shouldn't the addition of extra sugars made it stronger?

 

[Yooper]

Since alcohol is lighter than water, and simple sugars are completely fermentable, it's common for ciders and meads and wines to finish at .990 or so.

Adding more fermentables will definitely increase the alcohol. They will ferment out, and still finish at a lower SG since they don't keep the cider sweet.

If you want a sweet cider, the easiest way is to stabilize it with sorbate and campden once it's totally clear (and racking it, which is siphoning) off of the lees. Then sweeten to taste.

If you want a sweet, carbonated cider, the process is a bit more challenging and you could try stove top pasteurizing the cider. (See the "sticky" in the cider forum.)

 

[squegeeboo]

Thanks, it's not terrible, but it's not great. It's for my sisters wedding end of this month. It could use a little extra sweetness, but I looked up the specific gravity equation, and it looks like I'm already at 5.5%. Right now the flavor is OK, but a weak finish. Making it sweeter could help that, I could add extra sugar when bottling and pasturize 4-5 days in.