Originally Posted by bmsteele
+1 for pasteurizing
Or you could bottle with lactose to sweeten... or some people use Splenda.
I think these are your best two options.
If you back sweeten with a non fermentable (like lactose), you can then prime and bottle as you would a beer. The yeast will eat up the priming sugar but not the lactose. The downside is that this will add sweetness, but not apple sweetness/flavor.
Pasteurizing is a good process to use before your cider is too dry. After it's gotten too dry, you could backsweeten with some apple juice, bottle, start checking the carbonation level after a week or so, and pasteurize on the stove top to stop the yeast at the right carbonation level. There's a thread on the cider subforum on how to pasteurize, it's simple.