Keeping it Sweet If you let cider ferment until the yeast stops, you will end up with a dry cider. One way to get a sweeter cider is to add more sugar after fermentation is complete (sometimes called “backsweetening”). However, you might lose some of the apple flavor by letting the yeast work until it's all done.

Differences Between Cider and Hard Cider In terms of alcohol content, cider typically remains non-alcoholic, with minimal or no alcohol produced during the fermentation process. On the other hand, hard cider boasts an alcohol content similar to that of beer, typically ranging from 4% to 6% ABV.

To the cider add 1lb. of sugar per gallon for a dry hard cider (not sweet) or 1 1/2 lbs. for a sweet drink. Honey can be substituted for sugar on a pound per pound basis.