As well as bottling 39 clear flip-tops with assorted sweetener today I also racked off 2 demijohns from the 25 litre bucket that came back to Onchan recently. That bucket was one of the few FVs from our September pressing which hadn’t had anything added to it (yet) so I’m going to see if I can push the alcohol up via the addition of fermentable sugar. It’s been a long day and I just finished washing the bottling implements, will try to use the literature included with the hydrometer to work out how much sugar to add. The question is, how high can I push it before the alcohol kills the natural yeast that was present in the apples?