I currently have a one gallon bottle of raw cider from the local trees. I added 15 ml of ESB1968 yeast to the fermenter (I robbed it from my batch of beer) and no additional sugar. I didn't check the SG, but after about six or eight hours the airlock was busy. I wanted to not rush anything, so I kept waiting three days, three days, etc., and at the end of two weeks, I still had bubbles. I tasted it to see if wild yeasts had infected, and if it was, I couldn't taste it. I am now in secondary and have about three quarts plus or minus clearing out. I have kept the cider below 66F the entire time. Sometimes as cool as 61F. I have read and read from this forum, and couldn't be better informed from anywhere.
My wife purchased a six pack of Angry Orchard Hard Cider, and I hoped my hard cider didn't finish like the AO did. I really didn't like it.. I thought it tasted watered down, with nothing notable at all.