I made the last batch of cider with 1 1/2 cups of brown sugar and half a packet of dry champagne yeast for each gallon.
After it stopped bubbling, I racked it into another bottle and added 1/2 cup of honey to sweeten it back up a little.
I just opened one of the bottles and had a little fizz and most of the honey has been converted too. Now I have a dryish hardish cider (at least 10.5 ABV) that I can tell has plenty of kick to it.
I can't use the hygrometer because *someone* threw a bottle in with the wine-making supplies when she was ironing and it came out of it's plastic holder in about three big pieces and lots of sharp little ones.