It will ferment all the way down to 0.992-0.994 if you don't kill the yeast off right now. I would add gelatin right now, today, which will get rid of most of the yeast in a very short time and improve clarity, then after 24 hours with the gelatin, rack it again and add sorbate and sulfite in accordance with manufacturer's instructions to further kill off the remaining yeast. Also keep it cold as you can in the refrigerator, 32-40 F. It's already too late to retain natural sweetness, but you can prevent it from fermenting further with these techniques, and then can backsweeten later on. I would leave it cold for at least a week or two before backsweetening, then leave it for another week or two (longer is always better) before bottling to make sure fermentation doesn't take off again, and if it does you might need to keep racking and add more sorbate and sulfite to arrest fermentation.
It will taste great regardless, but at this stage it is already very dry and tart. It will take some more time to get sweetness back in there without exploding your bottles. If you keg the cider, then the timeframes can all be sped up since you won't have to worry about explosions. Good luck.