Fructose & Dryness

So here was my original recipe :

5 gallons apple juice (hytop from winco -- cost $3/gallon)
4 lbs Fructose ($1.75/lb)
1oz Centennial (9.5 alpha) 60 minutes
1oz Centennial (9.5 alpha) end of boil
1 packet Montrachet Yeast

Now this fermented with vigor and insanity, had some great Rhino fart smells to it. Brewed it a month ago.

Racked it off last week into a keg and force carbonated it.

Tasted it today, and it was horribly dry and had a flavor that is hard to describe.

I forgot about the pectin thing, so it is not very clear, but my question is

Was it the fructose addition? What can I do to improve the flavor?

Thanks,
Dig

Definitely not the fructose, as that's the majority of the sugars in apple juice to start with. I'd bet on excessive bittering for the most of the weirdness. Your best bet is to kill the yeast and backsweeten with some apple juice concentrate.