What alcohol content do you end up with by fermenting just apple cider? Obviously there are many other factors including yeast, apple types, ect. Just looking for a general starting point.
Im not certain but I believe that apples typically will give a gravity of about 1.050 max on their own. Not sure where I read that though so take it with a grain of salt.
My batch started at 1.050 and was straight cider (no additional sugars added) so Adam20’s comment sounds acccurate.
Natural no-sugar cider can be anywhere from about 5 to 7% alcohol, depending on the sweetness of the raw juice, and the vigor of the yeast. 6% is very common. The final gravity will typically be 1.000 or less, as all the sugar is fermentable, unlike with beer where there are a lot of unfermentable sugars.
Yep, just above 6% on average.
I just made one with a 1.055 OG before adding sugar yesterday.
I added 1 lb sugar for a 3 gallon batch, so I am guessing the OG was 1.060 or so
Depends on the apple varieties used. Over here, just under 5% is average.
I have a cider that started at 1.042 and ended at 0.997. That’s about 5.8% ABV, and that is on the very light end. I also have one that started at 1.048 and is still fermenting at 1.002, and that is more than 6.0% ABV and will probably hit 6.7% before it is done. If your OG is greater than 1.050 you could end up with a very strong cider indeed of 7-8% ABV – too strong for session drinking in my very humble opinion, but to each his own. I don’t usually add any sugars as I want my ciders easy to drink.
