Good afternoon to you all. This is my first post as a new member.
I am in the middle of producing my first ever batch of cider from home grown apples. I have used slightly more baking apples than eating apples (roughly 55% to 45%). I am at the stage were I am about to syphon from my fermentation buckets into demijohns for a 2nd fermentation. I have recorded an original sg of 1.045 and a second sg of 1.001. This gives me an abv of 5.78%. I wanted to achieve around 7% + so I would like to ask if I added concentrated apple juice at this stage, would this increase the abv and if so, what quantity would I add to 50 litres of juice. Also, would I add this to my fermenting buckets and then leave for a further couple of weeks or would I add it to the demijohns then syphon the juice for a second fermentation. I am not looking to produce a fizzy or an overly sweet cider.
Any advice on this or general advice would be very much appreciated. Thank you
I am in the middle of producing my first ever batch of cider from home grown apples. I have used slightly more baking apples than eating apples (roughly 55% to 45%). I am at the stage were I am about to syphon from my fermentation buckets into demijohns for a 2nd fermentation. I have recorded an original sg of 1.045 and a second sg of 1.001. This gives me an abv of 5.78%. I wanted to achieve around 7% + so I would like to ask if I added concentrated apple juice at this stage, would this increase the abv and if so, what quantity would I add to 50 litres of juice. Also, would I add this to my fermenting buckets and then leave for a further couple of weeks or would I add it to the demijohns then syphon the juice for a second fermentation. I am not looking to produce a fizzy or an overly sweet cider.
Any advice on this or general advice would be very much appreciated. Thank you