Originally Posted by Captainfester
back sweeten with splenda or other fake sugar. other wise it will just ferment out.
you could back sweeten with a juice or concentrate although you wil have to kill the yeast with pasterization.
I'm really hoping you didn't follow this guy's advice. Artificial sweeteners? Yuck!
All you need to do if you're going to backsweeten is use a bit of potassium sorbate to inhibit the yeast and then backsweeten. If you want sparkling cider, however you'll need to force carb with co2 in a keg afterward. If you don't care about carbonation the you'll be all set. Your idea about backsweetening with juice or concentrate is spot on.
Also in the future if you want to retain a little sweetness in your ciders try using an ale yeast instead of a cider or champagne yeast. I've had good results with those.