You could kill off fermentation early with some campden tablets, but I would think that will still make for a pretty sweet cider. This is actually a good deal of practice for you. You will want to sample to the point it's a good mix if alcohol versus sweetness, then kill the fermentation. Note that you won't be able to bottle condition if you do that, but you could keg if wanted, and perhaps save the taste.
On Tap: Surly Bender clone, Chinook IPA
In Bottles: Maple Oatmeal Stout
Planning: Apricot Blonde, ESB, American Wheat
Gallons in 2012: 35