Drought effects on ABV

[Denise Flynn]

I’ve been making cider for 6 years with the same varieties of apples. Every year, the SG consistently starts at 1.050. This year it was 1.058 making the alcohol content higher when fermented to 1.010, making it around 6.3% abv. I’m wondering if it was more concentrated sugar due to a drought we experienced unlike one I have ever seen in this area. 

If I wanted to bring it to 6%, could I filter in some water through a 0.45μm filter?  I’ve read that if I keep the added water below 10% that it should not make any noticeable difference in the taste of the cider. 

I am also wondering if there is a more accurate way of measuring alcohol other than SG? Any gadgets out there that won’t break the bank yet give accurate results? I’ve heard mixed reviews on alcohol refractometers. Any information would be greatly appreciated.

Cheers!

Denise Flynn