When I brewed a cider, I did it just as you would beer. Champagne yeast does hang in there longer and hence gives you a very dry brew, but once it has settled down, treat it just like beer and use the same amount of priming sugar (~3/4 cup per 5 gal. batch) If you don't want the brew too dry, you may want to add Lactose to sweeten in at bottling time. I added 3/4 cup of Lactose and it still came out very dry for my taste but I have read that many people sense lactose sweetness differently. You could just experiment with 1 bottle and teaspoons of lactose until you get the right sweetness for you and then scale it up for your batch.
BTW, make sure you keep the bottles fairly warm (~70 degrees) so that the yeast will hang in there long enough to carb. It should only take about 2 weeks.
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