IMHO you will have a much better cider if you let ferment dry, age to clear, backsweeten to taste + .004, bottle and carbonate, pasteurize, let bottle condition for at least several months. I think their would be far fewer people disappointed in their ciders if they just slowed down and didn't rush the process. In the olden days before preserved store bought juice they put their fresh juice in the barrel in the fall and left it alone until spring.
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied