I guess that you would just follow the same riddling techniques that you would use with Bubbly.
Leave the bottles Top Down and do a 1/4 turn and bump every couple of days for a month or so to collect the lees etc in the neck.
Then you will have to freeze the bottles till the neck is frozen, blow the crud out - and stop it again with your thumb before you lose too much.
You will be left with a larger air space than you really want, Maybe have a gallon or so of "dead" and cleared cider that you have used some sort of finings and a sulphate to kill the yeast. Use this to top off and cap - or just use commercial pasturised apple juice from your local grocer.
I have never done this - that is my disclaimer - but if I had an HBS that was nasty or useless (in my case my hbs is great most of the time) and could not ask them questions, this is what I what do.
Hope it helps
Nothing - Out of room - have to bottle something before I can fit more on the aging shelf.
Lost count, too many damn carboys