djsxxx said to take my original gravity reading (1.153) and the current reading, and plug them into the GotMead batch calculator to get the current alcohol by volume content. Doing so gave me an estimate of 10.99%, and I'll assume by the time it finishes fermenting it should be lower.
UPDATE 9/2/2017: Actually, the lower you allow the readings to go the higher the ABV will be. That's because as the yeast eats the sugar it produces more alcohol.
I also tasted the cyser and though it was a tad potent at the moment, it tasted sweet nonetheless. I think I read that a cyser takes like two years to completely age, so it will be a challenge to see if I let it survive that long. Patience, although a virtue, is not a strong suit of mine.
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