I just started fomenting my first batch of Cider. Last year I tried a locally bottled store bought blend of fresh Cider and I loved the complex and sweet taste. My first thought was, “This would make a great hard cider.” So this year, my local grocer had it on sale and I bit the bullet. I went out and bought a fermentation bucket, airlock, tubing, and bottle filler. I also purchased 5 gallons of cider.
I mixed it up and just poured in the yeast from the packet into the cider and stirred. The yeast I am using is Red Star Cote des Blancs yeast. I am looking forward to tasting this cider and feeling the sense of accomplishment.
I have one question though. How reliable is using sugar content on a nutrition label to estimate potential alcohol content. You see, I didn’t by a hydrometer and the only thing I have close is a refractometer from my days as a salt water aquarium keeper. But, the label on the juice says that there is 26g of sugar per serving with 16 servings per container. Thats 416g of sugar/gallon or 110 g/L. I found a hydrometer chart online and this suggests that the SG is around 1.040 with a potential %vol alcohol of 5.1.
Do these calculations make sense? I know they are just rough estimates, but the final number is not outside the realm of possibility. Thanks for your feedback.