My first batch was pretty much identical. You either :
A) let it finish, treat with chemicals to stop the yeast, then back sweeten
B) let it finish, leave it dry and mix with something sweet(sprite, etc) when you drink it
C) leave it to finish and clear, back sweeten and refrigerate.
I assume you could sweeten, bottle and pasteurize, though I've only done that with carbonated versions.
With mine (hate sulfites and chemicals, so that wasn't an option) I took the first gallon to a party and mixed it with sprite. I carbonated and pasteurized 2 gallons with apple concentrate. I carbonated another 1.5 gallons with caramel syrup, then refrigerated. The last bit also got caramel syrup, but got refrigerated and drank still. All gone in a month, popular stuff
take a bottle to dinner and your guaranteed to come home with an empty bottle.