I normally make cider by buying juice and adding champagne yeast - nothign else. Just let it ferment (2 gal at a time) for 2-3 weeks (or more) then bottle, adding some more juice at bottling time to carbonate it.
I am very pleased with the outcome. I don't know how strong it is (no readings) but would guess around 5-6% from the taste/effects. Does that seem likely?
If I wanted to boost the strength of my next batch a bit, how much sugar would I add to raise it a few percent? Is there a sort of rule of thumb for estimating this? Various recipes seem to give very different amounts.
I am very pleased with the outcome. I don't know how strong it is (no readings) but would guess around 5-6% from the taste/effects. Does that seem likely?
If I wanted to boost the strength of my next batch a bit, how much sugar would I add to raise it a few percent? Is there a sort of rule of thumb for estimating this? Various recipes seem to give very different amounts.