I believe 1.068, I do not have my laptop here.
That's why it tastes like wine. If you added minimal sugars to it you'd have had a SG closer to 1.040 and a taste that was less "hot".
Cider is a weird animal, somewhere between beer and wine.
I am planning on carbonated cider so I am not to worried about the sugar added by the fresh cider.
I would be worried. If you add too much sugar your bottles will turn into glass grenades, and I'm not quite sure what would happen if you kegged it but I'm positive it wouldn't be pretty.
The only way to have residual sugar is to either kill or max-out the yeast. That is unless you want to use chemicals.
I recall reading something by a guy who would bottle condition his hard cider with residual sugar.
Before bottling the stuff he'd add sugar to taste, then bottle it like beer.
After a week he'd start opening one a day, and when he had the desired carbonation he'd kill the yeast with heat.
Basically he'd take an empty bottle, fill it with water, plug it with something with a hole for a thermometer, then immerse it with his cider bottles in some sort of Pateurization rig. When the thermometer read 120 (most yeast dies at 110) or so he'd pull the carbonated semisweet hard cider bottles out and repeat.
That sounds like a lot of work so I've never tried it, but it makes total sense in theory.
As far as kegging goes, I suppose you'd have to filter out the yeast before force carbonation, or the yeast will eat the extra sugar and cause possibly dangerous pressure problems.
Currently I've got a batch of cider going right now, I added a can of apply juice concentrate for sugar and flavor, some tannin and acid blend for astringency and acidity, SG was 1.048, and am fermenting with EC1118.
The plan is to ignore it for a few months, rack it and ignore it for a few months, and at that point decide if I want to bottle it or keg it.
I haven't had good luck with cider, and I attribute most of that to impatience.
I started this batch this past weekend and don't anticipate tasting it until Summer.
