Thank you all for the advice. I had hoped to use a non concentrate cider, but couldn't find one without preservatives. I guess I will have to try it again with the fresh stuff! I measured the juice by itself, which had SG of 1.050, and added 3 cups of table sugar, bringing the OG to 1.065 for 5 gallons.
I was planning to stop fermentation with potassium sorbate at 1.010-1.014 SG to keep some sweetness. I am having trouble figuring out my process, as I would also like to bottle carbonate, and it was recommended that I secondary ferment for a few weeks.
I expect the primary fermentation will last near a week, but if I stop the yeast with pottassium sorbate at the desired FG, what is the point of the secondary fermentation? I plan to add some more yeast with the priming sugar when I bottle so the bottles will carbonate. Will the 5oz corn sugar for priming that has worked well for my beer also apply to the cider?