So, my cider seemed to have stopped - no bubbles visible when looking with a torch and it had cleared well. SG of 1005 which from a starting point of 1055 makes it about 6% alcohol by my calcs. I wanted to take it up to 1015 to encourage a bit more fermentation and add a bit of sweetness so I could bottle it and get it naturally carbonated.
Worked out that I needed 200g sugar per demijohn, dissolved that in water, added to a demijohn and racked the cider into it and I got 1015-ish. Hard to be exact.
I'm going to pop these into the airing cupboard for a few days to see whether I can provoke them into fermenting some more. If I get any action, it's into bottles and into the garage for a couple of months to round off.
The couple of mouthfuls I got when starting the racking were certainly drinkable, and that was without the added sugar. I'm hopeful that with a little time, it'll be a nice drink all in all.
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