First question, what is the current S.G.? Being in a hurry to bottle usually doesn't end well. I usually make more apple jack than regular drinking cider. If my wife is wanting sparkling hard cider, somewhere in the two to four week range, I will cold crash it, rack it into a bottling bucket, and add the "right" amount of priming sugar.
For example, you have a cider you would like to bottle at the present sugar level, but about the priming sugar? Sweeten your hard cider to where you want it to be when fermentation ends, then calculate how much FAJC you need to properly carbonate your lovely nectar. Here is the easy way, have two 20 oz plastic soda bottles, one with the factory cap untouched/unopened, and the other full of cider. You will now have a reference of your bottle pressure desired. I use minimal sugar to prime both ales and ciders (0.75 oz per gallon). The trick with the cider is to not to make bottle bombs due to the priming sugar and residual sugar left over. Somewhere between 7 and 21 days, you should be at your desired level of carbonation. Put the bottles in a big pot of water and slowly raise the temperature to 180* F. This will kill the yeast, and pasteurize the ciders. The amount of time will vary based on how quickly the bottles warm up.
