I have a carboy of cider fermenting. For kicks I decided to add enough sugar to the must to obtain a P.A. of 15%. I know its unlikely I can achieve 15% through fermentation so I'll have sugar in excess. When primary fermentation comes to end what S.G. can I expect when I take hydrometer readings?
Should I add something into the secondary fermenting carboy to keep any residual sugars from converting if I want the cider to maintain its sweetness?
Should I add something into the secondary fermenting carboy to keep any residual sugars from converting if I want the cider to maintain its sweetness?