Hydrometer ques
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Veronis
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Depends entirely on your exact ingredients and what yeast you're using. Some yeasts attenuate more than others (e.g. a cider yeast would get you to 1.000 more readily than, say Nottingham, which will finish closer to 1.005).
Assuming cider yeast and all 100% fermentables (all juice/cider/sugar), you want an OG of between 1.045 to 1.052 - when those OG's drop to 1.000, they are respectively ~6% and ~7%. If you're using a yeast that isn't expected to attenuate that far like Danstar Nottingham, shoot for closer to 1.06.
Assuming cider yeast and all 100% fermentables (all juice/cider/sugar), you want an OG of between 1.045 to 1.052 - when those OG's drop to 1.000, they are respectively ~6% and ~7%. If you're using a yeast that isn't expected to attenuate that far like Danstar Nottingham, shoot for closer to 1.06.
CiderRules
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Nottingham will still go bone dry unless you have some complex sugars in the mix. Apple juice is composed completely of simple sugars, and any yeast will devour them all.
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