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This last one tasted almost exactly like Magners. My friends and I destroyed it.

I've done that. If you have activity, you are probably G2G.

Question that may be an answer; Did you allow sufficient time for the enzyme to do its job prior to pitching your yeast? (recommended time is one hour but I usually let it go longer)

So I have been making genuinely tasty, good "young" ciders for a few years now. I have a pretty discriminating palate as do the majority of my friends, but I want to move to the next level. I have found that my current best recipe tastes best around 1.010 to 1.015 SG. Not a problem with cold...

I have used the Safale 05 and the Notty. They both produced excellent ciders... although I prefer the Notty and use it religiously.

1. No need, but use juice that has a little preservatives as possible; the only addition I allow for my juice that I buy is ascorbic acid. NO potassium sorbate; you can usually overcome it, but it is a real pain in the butt. 2. My suggestion is to fortify your cider with brown sugar or honey...

I do have a fridge that is dedicated to my alcoholic experiments and at a constant 40 degrees F it takes 2-3 days for me to sufficiently cold crash my cider (using Notty ale yeast); I imagine the ice chest experiment would take your temps lower than that, but I have no idea how much the time...

I am amazed that your og was so low. I work in gallon batches with just juice and honey, but this last batch I did with 1 gal. of juice and 6 oz. of honey gave me an og of 1.068 which would be close to your ratio unless I am missing something. If I were you at this point, I would cold crash...