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Oh, okay that makes sense. I thought about it after I posted the reply that may have been a failure in my understanding and logic... so is there a way to determine the true ABV after back sweetening with a liquid?

Maybe I didn't articulate what I did well enough causing confusion. No, I did not add water, it was the addition of the apple juice concentrate that dilutes the brew, bringing down the Alcohol by Volume. While sugar will change the hydrometer reading, a hydrometer does not measures sugar...

So I've been a member of this forum for a few months, and in that time I have learned a ton from all of you. For that I am grateful! I have taken a few wacks at cider and several "experiments" failed miserably... but that is how you learn. On my 4th batch I hit... almost... Recipe...

I was also considering buying one of these IR Thermometers, I think after reading this thread I'll stick to a more reliable digital stick...

Along the same lines as OP, somewhat new to this. I started 3 "test" batches approx. 7 days ago using champagne yeast. Visually it appears as if most the flocculation has occurred and the cider has mostly cleared. I tested the SG and it was around 1.010 which leads me to believe it may be...