Originally Posted by Wolfhound180
To tell you the truth, I didn't take any gravities. I used red star Montrachet.
Montrachet will easily go to 13% or so. You could add a bit of sugar (dissolved in some of the cider or in a little water) and see if it goes. It should. Once it's going, you can add a little more. Remember that when you do this, you'll end up with wine, not cider, and lose quite a bit of any "apply" taste. I make apple wine, and it's very nice. But I often add a pinch of tannin and some acid blend and get a nice fruity white wine.