GinKings

Recipes 

I know you guys do everything big in Texas, but I'd be quite surprised if your lhbs gets 26% ABV. I don't know if I'd say it's impossible, but it's pretty damn close. List your ingredients if you want a ballpark ABV.

Airlock bubbles aren't a very good indicator of fermentation. Gravity readings are the only way you know for sure. IF the cider is done fermenting and you don't backsweeten, there really isn't any need for sorbate, since it won't ferment anymore whether it's in there or not. Sorbate is usually used later in the process. It only inhibits yeast reproduction, so it's usually used after the yeast has settled and the cider is racked off the yeast.

GinKings

Recipes 

Could your lhbs be talking proof rather than percent alcohol? 26 proof is 13% ABV

jod1090

Recipes 

haha they defnitly do, im just stationed here. but he made it clear he was talking abv not proof because i was thinking the same, i cant find my exact list of ingrediants but i went off a recipe i found that was
5 gallon cider
4 cups sugar
full packet 1118 yeast

i used 1 gallon cider but put the 4 cups sugar and pack of yeast

once there was about 20 seconds between air lock releases i back sweetend with

1 can blueberry pomegranite concentrate
1 cup sugar

i let that sit till now where i cant even tell its fermenting then added the sorbate, now that was a recipe for a 5 gallon batch but i forgot to do it for a 1 gallon batch but i realised that after the fact. how ever its really not sweet at all. its almost more on the dry side but its still good.