The cider sweetness calculator determines the sweetness level of your cider from original and final gravity readings. It estimates residual sugar content, ABV, and whether stabilization is needed to prevent ongoing fermentation.
Cider Gravity Input
How to Use the Cider Sweetness Calculator
Enter your original gravity (OG, measured before fermentation) and your current or final gravity (FG) to determine sweetness level and estimated ABV of your cider.
Understanding Cider Sweetness Levels
Dry cider has FG below 1.000 — essentially all sugar fermented. Semi-dry (1.000-1.010) has a hint of sweetness. Medium (1.010-1.020) has noticeable sweetness. Sweet (above 1.020) has significant residual sugar. Commercial ciders vary widely — traditional farmhouse ciders are often bone-dry while mass-market brands can be medium-sweet.
When to Stabilize
If you want to bottle cider with residual sweetness, you must stabilize first or bottle in pressure-rated containers and monitor carbonation carefully. Use potassium sorbate to prevent yeast reproduction, combined with potassium metabisulfite to inhibit existing yeast. Allow 24-48 hours before back-sweetening or bottling.
FAQ
Is this cider sweetness calculator free?
Yes, completely free with no signup required.
What FG gives a dry cider?
FG of 1.000 or below is considered fully dry — all fermentable sugars consumed. FG 1.005-1.010 is semi-dry. FG 1.010-1.020 is medium. FG above 1.020 is sweet. Most commercial dry ciders ferment to 0.995-1.000.
What is stabilization and when is it needed?
Stabilization stops fermentation to preserve residual sweetness. If you want a sweet cider that won't continue fermenting (and over-carbonate or blow bottle caps), you need to kill or inhibit the yeast with potassium sorbate + metabisulfite, or pasteurize. Without stabilization, residual sugar will eventually ferment out.
How much sugar is in cider at different gravity readings?
Each gravity point (0.001) represents approximately 2.6g of sugar per liter. FG 1.010 = ~26g/L residual sugar. FG 1.020 = ~52g/L. For reference, dry wine is under 4g/L and sweet wine is 45g/L+.
Can I back-sweeten cider?
Yes. After stabilization, add juice, sugar, or honey to taste. Back-sweetening without stabilization will restart fermentation. Non-fermentable sweeteners (xylitol, lactose, erythritol) can be added without stabilization.