Six cider calculators in one lab: cider ABV (standard + high-gravity ice-cider formulas), chaptalization sugar to hit a target ABV, backsweetening to a target gravity, stabilizer dosing (Campden/sulfite + potassium sorbate), bottle carbonation & priming sugar with per-bottle dosing, and juice blending / dilution.
Enter your original gravity (before yeast) and final gravity (after fermentation) — in SG, °Brix, or °Plato. This hard cider ABV calculator shows the classic formula and the high-gravity formula side by side. Use it as a cider alcohol percentage calculator and cider alcohol content calculator — an ABV calculator for cider that also handles ice-cider strengths. New to hydrometers? See the FAQ on how to measure ABV in cider.
Chaptalization — adding sugar to fresh juice to raise its potential alcohol. Tell the lab your juice's gravity and target ABV; it computes the exact sucrose addition with ppg math and cross-checks the classic 17 g/L winemaking rule.
Sweeten a dry, stabilized cider back up to a target gravity. This cider backsweetening calculator (also searched as a back sweetening cider calculator) uses exact mass-balance math to convert your target SG into a precise sweetener weight for honey, apple juice concentrate, maple syrup, or sugar.
Dose potassium/sodium metabisulfite (or Campden tablets) and potassium sorbate precisely for any batch size. Sorbate must always be paired with sulfite — and sulfites are allergens, so label shared bottles.
From still to champagne-style: pick a CO₂ target, enter your cider's temperature, and get the exact priming sugar — total and per-bottle. Residual-CO₂ table and sugar factors follow missvickie.com's cider carbonation calculator methodology.
Blend two ciders or juices to a target gravity with Pearson's square, or dilute an over-strong batch down to a target strength.
Fresh-pressed apple juice is typically 10–14 °Brix. Potential ABV uses the standard winemaking rule of Brix × 0.55 (assumes fermentation to dry).
Traditional cider apples are classified by tannin and acidity — dessert apples (Gala, Fuji, Red Delicious) are low in both and make thin cider:
No bittersweet fruit available? Blend in crabapple juice or a small share of a tannic variety (see the Blend tab) — that is the classic fix for thin, watery cider.
Grams per litre per CO₂ volume, derived from the 1-gallon column of missvickie.com's cider carbonation calculator (2.5 vol at 65 °F):
Reference presets adapted from missvickie.com's cider sweetening calculator (per gallon of cider) — the calculator above computes exact doses for your batch and target SG:
Every constant above is cited; the engine was verified against independent hand-computed vectors before release, including two carbonation scenarios reproduced exactly from missvickie.com's published tables (1 gal, 2.5 vol, 65 °F, dextrose → 27 g; 5 gal → 135 g).
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