I didn't take a gravity reading before my cider started to ferment. The recipe I followed said it would yield a ~9% cider, however I only put in about 85% of the sugar it specified.
Is there any way to get an accurate ABV reading after it's completed its fermentation?
You could try a vinometer. They are meant to measure alcohol in e.g. wine.
Personally, I found vinometers rather finicky. When you use one, send your sample through a coffee filter or paper towel first. Tiny fruit pieces could clog it. That should also get rid of any co2.
