Cider ABV from OG/FG
6.56%
Cider ABV and Sugar Calculator
Work out the strength of a hard cider from hydrometer readings, and plan how much sugar to add to apple juice before fermentation if you want a stronger cider. Fresh-pressed and store-bought juice usually starts between 1.040 and 1.055.
OG needed for target
1.057
Sugar to add
0.78 lb (352 g)
Adds about 7.1 gravity points. The juice alone has a potential of 6.56% ABV.
How the cider formulas work
ABV: ABV = (OG − FG) × 131.25, the same standard equation used on the ABV calculator. Cider rarely goes above 9–10%, where this linear formula is accurate.
Target OG: target OG = FG + target ABV ÷ 131.25.
Sugar to add:pounds = (target OG − juice OG) × 1000 × gallons ÷ PPG. PPG is the gravity points one pound adds to one US gallon: about 46 for table sugar, 42 for corn sugar, and 35 for honey (the same honey figure as themead calculator).
Dissolved sugar adds a little volume, so the real OG lands slightly below the target. Stir the sugar in completely and take a fresh hydrometer reading before pitching yeast.
Potential ABV of apple juice fermented dry
| Juice OG | ABV at FG 1.000 |
|---|---|
| 1.040 | 5.3% |
| 1.045 | 5.9% |
| 1.050 | 6.6% |
| 1.055 | 7.2% |
| 1.060 | 7.9% |
Table sugar per gallon of 1.050 juice
| Target ABV | Target OG | Table sugar per US gallon |
|---|---|---|
| 7% | 1.053 | 1.2 oz (33 g) |
| 8% | 1.061 | 3.8 oz (108 g) |
| 9% | 1.069 | 6.5 oz (183 g) |
| 10% | 1.076 | 9.1 oz (258 g) |
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FAQ
How do I calculate cider ABV?
Take a hydrometer reading of the juice before pitching yeast (OG) and another once fermentation has finished (FG). ABV ≈ (OG − FG) × 131.25. Juice at 1.050 that ferments to 1.000 is about 6.6% ABV.
How much sugar do I add to apple juice to raise the ABV?
Each pound of table sugar adds about 46 gravity points to one US gallon. Work out the OG you need (expected FG + target ABV ÷ 131.25), subtract the juice's OG, multiply by gallons, and divide by 46. Raising 1 gallon of 1.050 juice to 8% ABV takes about 0.24 lb (110 g) of table sugar.
What FG should I expect for a dry cider?
Most cider yeasts ferment apple juice to about 0.998–1.000, because apple sugars are almost entirely fermentable. Use a higher FG only if you plan to stop fermentation or backsweeten with a fermentable sugar.
Does adding sugar change the flavor of cider?
Table sugar and corn sugar ferment out cleanly and mostly add alcohol, which can make cider taste thinner and hotter. Honey adds some aroma. Large additions are better made with apple juice concentrate if you want to keep apple character.