instead of using sugar or honey to raise the sugars just use frozen apple concentrate and use it for priming too. if your already pressing apples you might as well press some crabapples if you want more flavor, just be judicious as it could make you pucker.
and your cider doesnt need to be that high in alcohol to be stable if your methods are clean. my 4.5% alcohol cider is at 1 year since pitching and is better than ever. some of my carboys had 3.5 cider in them all winter and they did just fine.