I read over in this thread:
That the guy stops fermentation around 1.010 because all of the fruit juices are 100% fermentable.
This is exactly what happened with my cider, not a lot of flavour at all. So I think next time I try this I'm going to try and stop it with a cold crash a little early and see how it goes. If it works I'll give it a bash with some fresh fruit, but if not I'll just keep backsweetening because I know it works!
Cider Test Batches
Brandon O's Graff
; Pineapple Cider; Actual GF Guinness clone (No-Nonsense Stout
), Stawberry-Apple Cider, Screwed up GF Guinness attempt; Caramel-Vanilla-Cream-Ale; Belgian White Cider; Grape-Apple Cider; Caramel Apple Cider; Apple-Pear Cider