I found it was like a dry wine it was pretty good because I don't like wine so that should say something about the taste
when you say a small amount are you talking like a 1 gal batch
that is what I made once it was done fermenting I racked it to a second 1 gal carboy and added potassium sorbate and let it clear
once it cleared I transferred it to a bottling bucket and poured in a 1.2L can or apple juice to back sweeten it.
I bottled it in 1L plastic bottles
I force carbed it and it was great
I went plastic because I was a little worried about bottle bombs if the sorbate didn't do it's job.
not that it mattered the wife loved it so all the bottles were done in 3 days
I hope that helps the only thing I found is the apple juice alone had a potential for 5 %
the batch I have on now has added sugar so the potential is 10% or 11%
my first batch was 5% but then I added the can of apple juice so it was probably around 3.5% which is ok I guess but I live in Canada and if we wanted water we'll ask for it