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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 ??

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

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

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

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?

boboff wrote: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

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.

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

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.

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 ??/

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

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.

Sounds yummm!