Brewing my first batch of cider. It stopped fermenting after about 2-weeks, and has a SG of about 0.098, so I think it has used up all of the sugar. It's been sitting for about 3 additional weeks (5-weeks total), and I'd like to bottle it. It smells great, but tastes very dry, and has lost a lot of apple flavor. My preference is for a wetter, fruitier cider (e.g. strongbow).
Would I be OK to prime it with some pasturized apple juice instead of dextrose or DME at bottling time? If so, how much new juice would be appropriate for 10-gallons of fermented cider? My theory is that it should carbonate from some of the sugar in the new juice, and hopefully add some residual apple taste. Is that good logic, or is that likely to give me bottle-bombs?