Cider stopped at 1.001, is this ok?

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ThorGodOfThunder

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I've heard of ciders fermenting way below 1.000, but mine stopped just above it. I checked it about a week ago, and again today. The starting gravity was 1.048, so the yeast shouldn't have died from alcohol poisoning yet... I'm bottle conditioning, so I need yeast to still be alive in it. Should I be concerned?
 
1) how does it taste?

2) how dry do you want it? Your in the dryer zone of cider where your at...
 
1) It tastes like cider, but pretty sour. I plan on sweetening it to taste with stevia before bottling it.

2) Refer to 1.
 

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