Hey y'all. I made a pretty strong cider. I used 3 gallons of Ryan's pasteurized honeycrisp cider. 5grams of safcider ab-1 rehydrated and approximately 3lbs of dextros. Original hydrometer reading was suggesting a 11.2% abv. Sp. Gravity 1.08 After 2 weeks of fermenting at 67 degrees Fahrenheit I was at 1 bubble in the airlock every 62 seconds. Before transferring into secondary fermenter my next hydrometer reading was 1.000 all the sugar was eaten up. So I want to balance the cider out and sweeten a bit and lower the alcohol percentage. What is a good way. Should I use more juice to backsweeten or what?. 11.2% is too damn strong.