From one Doctor to another, there is really one thing that seems to help ciders tremendously (as you have no doubt read) and that is ol' Father Time. I just taste tested (it really the hardest part of the job
) some Apfelwein that I started 1.5 months ago, and it has potential, but I wouldn't want to drink it right now - not very much apple flavor and a bit tart. I think in 2 or 3 months it's going to be great.
Your recipe looks good and the acids and tannin will add to the "mouth feel" of your cider. The notty yeast will leave some residual sweetness. In fact at 1.007 it's probably done fermenting. I don't see anything wrong with adding apple flavoring, but you may want to leave a bottle or two natural and let them age to have something to compare down the road.
Sorry I can't answer your question about apple flavoring (never used it personally), I did some research and couldn't find any info, but my guess being that it's specifically for beer and wine, would be that it's a non fermentable.
Also, I just wanted to add my very good experience with Brandon O's Graff
. This one I fermented for 3 weeks and its been one week bottle conditioning (so far) and it is SO much better tasting right now. I started a new batch last night, because I fear for my mental safety if I run out.
Welcome to Cidertown, and HBT! Let me know how you like the apple flavoring...I have thought about it before, but now that I have a supply of the good stuff, I am going to let my others age!