I'm by means no expert but what you describe in a cider is exactly what I'm going for. Back sweeting is adding to your secondary or bottling bucket, a little sweetness to add to your taste preference. It also allows your bottles to carb up. I put a plastic bottle in with my glass bottles filled with the cider to gauge how the carb build up is doing. Once the plastic bottle is hard I will then place all my bottles in the fridge to stop or slow the process. I like you, like my ciders hard, sweet and sparkly.