Heated 5 gals of cider w/ 12oz of honey, got 1.064 @ 74 degrees.
Pitched wyeast cider yeast(starter, it said up to 12%).

2 weeks, trans to secondary. 1.002 @ 68 degrees.

Ran across the Beermath.com calculator. Too complicated for this moron right now, neat though. Is this right?
1.065(hydro 0's a 66, +1pt)
-1.002
______
.0063 x 129=.8127? 8.1%abv? and it's not done(or is it?). I'm confused about the 1.002, never had it that low with beer. Sampled it, DRY with a bite.

I was going to carbonate/keg it and serve like beer. Any idea's or errors on my part?
To be honest, I pictured more of a 5-6% light crispy drink. I don't know whether to whoo hoo! or uh oh.

Woo Hoo if it tastes good. Uh oh if it doesn't.

Wort has sugars and dextrins in it that regular ole brewers yeast are unable to metabolize. Thus the higher final gravity of beer. Apple juice and honey are nearly 100% fermentable, so your final gravity will be far lower, and your cider much more dry than a comparable OG beer.
I have a gallon of cider brewing right now also. I used US-05 yeast, in a starting gravity of 1.150. I'm wanting to leave my cider sweet, at about 12 or 13 percent ABV. We'll see how that works out.
Your calculations look good to me!

So the 1.002 is because it's all fermentable. Thanks, I was worried that cider was gauged some other way.

and 1.15? okay, I'm going to have to look if my hydrometer even goes that high. That has to be pounds of sugar/honey.

it did taste good(?). not what I was expecting, we'll see.

thanks again.