Wow thanks for the responses everyone. I had thought there was some other more common household sugar that was unfermentable but I guess not. After I used the search term unfermentable I got all the results on google that I wanted.
We ended up putting in some more sugar for now to get a higher alcohol content since that also was lower than we wanted. I went ahead and tasted it to check the falvor and even though it was sweeter now like I wanted, it was terrible tasting still. It was too dry for me before but there was also another bad taste that I didn't figure out because I thought it was just because it was so dry.
It was a foul bitter background/after taste. We never used campden (sp?) tablets because we have always made stuff without them and never noticed a real detriment to the taste. Do you think this could be the cause? Wild yeast? I used real, fresh apple cider with no preservatives, unpasteurized.
What do you guys thing the cause of that was? The yeast was not fully settled do you think that could be it? When we make wine and beer I have never noticed yeast in it giving it a bad flavor. Maybe a little strange but nothing like what I experienced in this cider.
But yeah, any ideas on what it could have been? We ended up dumping the batch because it wasn't even drinkable.
John
EDIT: Going to go ahead and move this new question to a new thread.