Sugar to Add
None
OG
1.050
Yeast
1 pkt
Time
7 wk
1.050
1.012
1
4.0 oz
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Inputs
Result
Fresh juice OG 1.050 yields (1.050 − 1.000) × 131.25 = 6.56% potential ABV. Target is 6%, so no sugar needed. FG = 1.050 − (0.050 × 0.75) = 1.013. 1 yeast packet per 5 gallons. Medium carbonation = 4.0 oz priming sugar.
Inputs
Result
Store juice OG 1.045: ABV from juice = (0.045) × 131.25 = 5.91%. Need 2.09% more. Sugar = (2.09 / 1.2) × (5/5) = 1.74 lbs. OG increase = 1.74 × 0.009 = 0.016. Est. OG = 1.045 + 0.016 = 1.061. FG = 1.061 − (0.061 × 0.75) = 1.015.
Inputs
Result
Blend OG 1.055: juice ABV = 0.055 × 131.25 = 7.22%. Need 2.78% more. Sugar = (2.78 / 1.2) × (10/5) = 4.64 lbs. OG increase = 4.64 × 0.009 / 2 = 0.021. Est. OG = 1.055 + 0.021 = 1.076. FG = 1.076 − (0.076 × 0.75) = 1.019. 2 packets for 10 gal. High carb = 5.5 × 2 = 11.0 oz.
The sugar needed depends on your juice’s original gravity (OG) and your target ABV. Fresh-pressed apple juice typically has an OG of 1.050, which ferments to about 6.6% ABV on its own. Each pound of sugar per 5 gallons raises the OG by about 0.009, adding roughly 1.2% ABV. If your juice already reaches your target, no sugar is needed.
| Juice Type | Typical OG | ABV Without Sugar | Sugar for 8% ABV (per 5 gal) |
|---|---|---|---|
| Fresh-pressed | 1.050 | 6.6% | ~1.2 lbs |
| Store-bought | 1.045 | 5.9% | ~1.75 lbs |
| Cider blend | 1.055 | 7.2% | ~0.7 lbs |
You need 1 packet (5 grams) of yeast per 5 gallons of cider. For larger batches, scale proportionally: 10 gallons needs 2 packets, 15 gallons needs 3 packets. Rehydrate dry yeast in warm water (95–105°F) for 15 minutes before pitching for best results.
Hard cider takes 7–10 weeks total from pitching yeast to drinking. Primary fermentation runs 2–4 weeks at 60–75°F. Secondary clarification takes another 2–4 weeks. If bottle conditioning for carbonation, add 2–3 more weeks at room temperature.
| Phase | Standard ABV (<8%) | High ABV (8%+) |
|---|---|---|
| Primary | 2–3 weeks | 3–4 weeks |
| Secondary | 2–3 weeks | 3–4 weeks |
| Conditioning | 2–3 weeks | 2–3 weeks |
| Total | 7 weeks | 10 weeks |
For medium carbonation (typical cider), use 4 ounces of corn sugar per 5 gallons. Low carbonation needs about 2.5 ounces per 5 gallons, while high champagne-like carbonation requires 5.5 ounces. Scale proportionally for your batch size. Dissolve priming sugar in boiled water before adding to cider.
The best yeast depends on your flavor preference. Safale US-05 produces a clean, neutral cider that lets the apple flavor shine. Nottingham is faster fermenting with fruity notes. Lalvin EC-1118 is best for dry, high-ABV ciders up to 18%. Mangrove Jack M02 is specifically designed for crisp ciders.
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Last Updated: Sep 16, 2026
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