Cider fermenting, SG 1.034 and dropping...

At some point I need to decide what my abv is going to be. I'll probably split this up into a couple different types of cider. I'll ferment most of it dry and some a few levels sweeter. Probably just keep tasting it each day as the SG drops and when it gets to the right level of sweetness I'll mark that down as my target gravity and add the amount of fermentable sugar necessary to bring it up to a certain abv. That will bring the SG up again. Then I just wait until it gets to that target SG and rack it and crash cool it.

At least that's the plan. Of course this could be easier said than done with multiple batches going on at once.