Originally Posted by Docapi
It is more than just sweetness that is different, it is really a completely different flavor than the Apfelwien that I have.
According to their website, Woodchuck adds sugar at the bottling stage after sterile-filtering the cider to remove the yeast and prevent refermentation in the bottle. Apple character is more prominent in sweet cider than in dry, so just adding sugar should help to bring it out.
The most likely cause for the "completely different flavour" that you refer to is that Woodchuck is fermented from a blend of apples designed to produce good cider, whereas the apfelwein was made from apple juice intended for drinking.
The easiest Woodchuck product to clone would probably be the Granny Smith. Since there's no need to experiment with blending apple varieties, you could concentrate on perfecting the process of stabilizing, back-sweetening, and force-carbing it.