well Montrachet will probably take down a tiny but more, but you're close. Give it another 3 or weeks or so before you do anything with it. (like rack or bottle.) Unless you like dry white wines, you make not like the flavor for 6 months to a year. (and even then its not going to be real cidery). i have to assume the honey and sugar wasnt mixed up well because OG should have been much higher.
if you want a sweeter, more appley product in the future try an ale yeast like Safale S-04 etc. I personally like Wyeast brand Sweet Mead Yeast the best for cider.
welcome to cider making. check out the great sticky thread on the top of the cider page for more info on yeast.
You must love this country more than I love a cold beer on a hot Christmas morning. - Homer S.
And how is education supposed to make me feel smarter? Besides, every time I learn something new, it pushes some old stuff out of my brain. Remember when I took that home winemaking course, and I forgot how to drive?- Homer S.