at what point is Crystal Malt cloying?

Just curious what other people's take on this is. I have used .20 to .25 pounds 120L Crystal per gallon, in a cider (basically a full pound or just over for a 5 gallon recipe) to try and get some darker residual sweetness to counterbalance the tartness of pasteurized juice.

I've thought that amount was still somewhat subtle, and I want to experiment by going higher. How far has anyone's pushed the lb/gallon ratio before it was too cloying or overpowing for their taste?