I'm relatively new to the cider-making racket, but I feel like if, with 2 lbs of sugar in... 3 gallons was it?... if he stops the fermentation at about 3-4 weeks it'll be somewhat sweeter, yes? Will it be drinkable, or nasty?
My roommate and I were willing to wait for our drunk, we did a 5 gal, christ it must have had 4.5 lbs of sugar, sat on it for 6 weeks, and it came out bone dry. We carbonated the heck out of it in the beer bottles and I told everyone it was "apple champagne." They seemed to believe that well enough, especially because otherwise they would have been expecting Mike's Hard (shudder).