I've been making hard cider for a couple years now and with the exception of my first batch they've all turned out great. Even the first batch was quite good after it aged about a year.
I've always fermented until dry and then used truvia to sweeten and corn sugar to bottle condition for carbonation. I was thinking about using honey this year instead of corn sugar but I wasn't sure how much to use so I don't end up with bottle bombs and I was concerned about the flavors it might leave in the cider.
Any advice would be great. :-)