Yeah, I agree with the above. It really comes down to who this is more for. The priming glucose should have no affect on the final sweetness, sorry At least not to my knowledge (as I like to say).
If you want to get some more fruit up in there, may I suggest a process that has worked fo me a couple of times in the past? I would rack the cider off of the yeast cake into a secondary, and then add some apple juice concentrate in small, subsequent additions (one can at a time) until I get more apple flavor (check your acid as your doing it, because I don't know what your starting material was like). This happened once by accident (by my falling asleep and forgetting to finish bottling). Then I noticed that without the vigorous fermentation, the esters seemed to stick better. It worked for me the second time around (intentional).
In the end, I always use apple juice concentrate to carb I figure if I'm going to add some sugar, why not add a little more flavor. I've seen people use from 1 to 1/2 standard can of concentrate.
As for the sanitizer, I'm not sure. Sorry. Haven't used that one before.