There seems to be a discrepancy about the potential ABV of ciders without added sugar…some say potential ABV will be about 6.5 just from pressed cider alone…others say this would only result in about 3.5 to maybe toping out at 5…what gives?.. As of right now im considering adding 1lb of brown sugar to this batch, mostly because i dont want to end with a weak cider at 3.5
Also, according to NB’s document about brewing cider, they say to give it about three weeks on primary or until gravity reaches about 0.996 to 1.010…so I’m thinking about giving my batch four weeks in primary…but i have no idea what to expect for a secondary wait time…I have heard from four weeks up to a year or so…not really looking forward to a year long secondary.
Lastly…another time question… after bottling should i expect about two weeks in bottles before being able to chill and drink??