I kinda thought they were done, but they had a high final sg. To clarify my question, is all the suger gone at 1.000 in cider? In wine a SG of 1.000 still has suger in it. Alchole being lighter then water or some such thing. I can't eat/drink cane suger so I wanted all the suger to be converted to safe alcahole. I can just drink some and see of it bothers me.... I am wondering if there are more solids left in a hard cider then a fruit wine, giving it a higher SG? Not logical I am thinking, but possible?