How much sugar to add to cider - If any - 1st attempt

[gray_bale]

As I have a large orchard of many different varieties of apple, this is the first time I have had a go at cider making on a small scale, ie a single gallon.

I have used apples from many different trees, some sweet and some sour as hell.

Now the SG is 1050, so how much sugar if any do I need add if any ??

[irigg]

Personally i like a slightly above average strengh cider and at this S.G i would add 500 grams of sugar and ferment to S.G 0995 - 1000 . 1010 if you like a sweeter cider bottle and prime with 1tsp sugar per pint hope this helps

[MKG]

Assuming your SG reading is correct, 1050 will produce a cider at about 6% ABV if it ferments out to dryness. Adding 500 grams of sugar (assuming that's per gallon) as irigg suggests would give you between 8% and 9% ABV.

6% represents a fairly "strong" cider as defined in upmarket food magazines. 8% represents a strong cider full stop. So - it all depends on your own preferences.

Mike

[irigg]

hi sorry i thought you where doing a 5 gallon batch my mistake

[boboff]

Definately your choice, but I would think that you have it about right on its own, and if you don't have to add sugar, then why bother?

How bad a head do you want in the morning?

[clanpowell]

Definately your choice, but I would think that you have it about right on its own, and if you don't have to add sugar, then why bother?

How bad a head do you want in the morning?

We agree. We've never added sugar to our cider and it's always been great. You could add some when/if you bottle it. Half a teaspoon in a botlle for a secondary fermentation gives it a nice fizz. A friend of mine added honey at the bottling stage. It were gert lush

[gray_bale]

I like the idea of honey, but does it impart any flavouring ??

I was thinking of using sugar beet, as I know that it is used as a sweetener in champagne, as an approved ingredient.

I do not like the idea of using refined sugar. As I think its against the principles of 'cyder' making.

[MKG]

Well, using any added sugar - or any other additions at all - is against those principles. Trad. cider is fermented apple juice with no additions. But there's no written law - make your booze however you like it.

Mike

[clanpowell]

The honey did give a bit of flavour. Not loads. It wasn't a case of "wow you added honey" It was subtle, in the background.

[gray_bale]

Ok then after just 10 days, the SG has gone from 1050 to 1000 with no bubbling from the airlock.

Should I still wait a touch longer for the SG to go even lower to say 995.

It seems to have fermented for only a very short period of time. I remember my dad many years ago making wine, and it used to ferment for months and months. Is this normal ??/

[irigg]

this is normal your making cider and not wine which has far more sugar added to it i would say go for the bottleing stage now and leave for 2 to 3 weeks to clear and carbonate and then sample at your pleasure

[gray_bale]

I think I might do that. As it seems I will not have much to do next week, in all that frost and snow.

I was going to pick up 50 odd cider and perry trees tomorrow, but I think thats on hold now. Probably I won't be able to get them out the ground.

I will leave till Monday, try and bottle into old champagne bottles, and then add, what say quarter teaspoon of sugar per bottle, and cork tightly.

Hopefully be ready for Xmas. I might even make another gallon with some remaining windfalls.

[Sky]

Sounds yummm!