Interesting. I recently made a batch using generic apple juice (not cider), and it measure 1.044
All that extra "stuff" in cider adds 0.020 to the gravity, which I assume is mostly unfermentable? That would imply that hard cider made with cider, verses juice would be totally different, even if they tasted similar at the start.
Well, in general I have seen people list apple juice anywhere from 1.04 to 1.06. I I find his info on unfiltered cider, totally believable. I used organic cider for my last batch. I let the extra stuff settle to the bottom, than poured it into another container, leaving as much non juice behind as possible. In doing this, I found that the juice was the sweetest apple juice I had ever had and was tempted not even to ferment the stuff it tasted so good. I didn't get a reading on it, but wouldn't be surprised to hear cider really does have that large of a range of sugar content.