My batch of Hawaiian (Mango, Pineapple, Guava) Hard Apple Cider just bottled. I can't wait for them to get carbed. My store didn't have strawberry flavoring, so I used cranberry...it's very tart but we'll see how it ages.
One thing to note: my FG was .999. I think it's because the champagne yeast already started carbing the cider in the fermenter, and the carbonation (CO2 bubbles) were lighter than water and reduced the FG. Nothing I'm going to worry about, just something cool to share.