If you want to bottle now and have carbonation you have to pasteurize which I will be doing in 3 days I have a cider that fermented out most of the sugar @ 1.005. I back sweetened it and brought the FG back up to 1.020.I bottled last night and will have to pasteurize in a couple days because the sugar I added, otherwise I will have a sticky mess. Judging by the ingredients the safe bet would be your cider is not done fermenting.
So if you like they way it taste and your good with that, do some reading . Once you cap those bottles they will continue fermenting and building up pressure till you stop the fermentation process which is not always the easiest thing to do. http://www.homebrewtalk.com/f32/easy...ng-pics-193295
Stop fermentation before bottling and keg carbonate it yourself.