Well, in that case, taste it! lol. Its racked off the yeast, so while there is definitely still yeast in the cider which would restart fermentation if not chilled, the trub on the bottom won't impart any noticeable flavors over time (which is also a topic of debate, but not for this conversation).
If it were me, pour yourself a shot glass and try it. My guess, you'll probably like it. If so, just do as the other guy advised, refrigerate it to chill it down and make the yeast go dormant (to stop any further fermentation) and just pour to drink whenever you want it.
Just a though, might want to leave an air lock on it in the fridge just in case the yeast starts up again. I'd rather see an active air lock than a exploded 1 gallon jug in my fridge.
If it doesn't taste good in that its too sweet, you can either get clever and save this batch by adding some alcohol to it (white wine, even a small bit of flavorless spirits even? Just thinking out loud here) or I would save it and mix it with another fermented batch that you didn't back sweeten and let the dryness balance it out. You might could pour it back on the yeast or pitch more, but that's probably not worth the trouble.
If it were me, being the "cheap 'n easy" cider approaching guy, and it were "too sweet" I'd probably add some fresh apple juice and everclear or something, lol. Might not be amazing, but making the best of the situation. But again, odds are it should be really good.
Heck, my notes to improve my cider was to do just what you're suggesting. Make 1 gallon fermented and add concentrate before drinking. A whole can or not, Idk. That's all to personal preference.