A question so obvious that I feel silly asking it, but you didn't pasteurize the cider before bottling, did you?
How sweet is enough? You could re-inoculate with new yeast in the bottles if you are sure that you're not lighting a fuse for bottle bombs. I have done that with a Belgian Dark Strong that had all of the yeast die in bulk aging.
Primary: Sour pale ale, "Barleyner Weisse", Foreign Extra Stout, Oatmeal Stout.
Secondary: Mead, Flanders Red.
Serving: 4 Ciders, Berliner Weisse, Braggot, Sour Rye, Oatmeal Blonde, Barleywine, Oud Bruin.
BJCP ID: F0785, Rank Pending.