As outlined by Rick Stephens, I also use heat pasteurisation to stop fermentation at the carbonation level that I want after back sweetening with juice, AJC, sugar etc.
I measure SG before bottling, add sugar or whatever if needed for taste then 0.005 for carbonation. I like my finished cider around 1.006+. According to Andrew Lea, medium dry cider is about 1.010 and medium sweet is about 1.015, so it is all a matter of individual taste. The "squeeze the plastic bottle" method works quite well for assessing carbonation as when it is firm you will have about 2.5 volumes of CO2 (hence allowing the 0.005 extra, since 0.001 fermentation results in about 0.5 volumes of CO2). Instead of the squeeze bottle If you want to get a bit more technical, in my case I use a Grolsch "test" bottle with a pressure gauge fitted so that I know when the pressure is 2.5 volumes and the bottles are ready for pasteurisation (use it for a taste test while pasteurising... yum!).
Having said all that, my pasteurisation experiments have come up with a simple method. The idea is that in order to stop fermentation, the cider needs to be exposed to 50 pasteurisation units (heat x time... read about this elsewhere on the Forum) although there is some evidence that 30 PUs are enough. Also, if the temperature is kept low enough, so is the bottle pressure, thus reducing the chance of bottle bombs (but still take PPE precautions like goggles and gloves).
So, my "magic" ratio is to have about 7:1 volume of heated water to volume of sealed bottles of cider. In my case 15 litres of heated water in a bucket to 2 litres of bottles being pasteurised (I get fifteen 12 fl oz or 330ml bottles from a 5 litre carboy, so I pasteurise three batches of five bottles, with each batch occupying about 2 litres of heated water space as each bottle occupies around 400ml).
With the bucket water heated to 80C (176F) and the heating source turned off, and the bottles at room temperature (around 20C) put in the bucket, equilibrium temperature of 65-70C is reached in 7-10 minutes (i.e. the point where the hot water slowly cools down and the bottles slowly heat up to where everything is at the same temperature). The bottles are then removed and allowed to cool down. This generates more than enough PUs to kill the yeast and stop any further carbonation. There is a lot of leeway given that pasteurisation occurs at temperatures above 60C so time and temperature isn't super critical. I haven't found that "overpasteurising" by leaving the bottles in the hot water for too long at these low temperatures has any effect on taste. Even at 70C the bottle pressure will only reach around 100 psi which is well below the industry pressure standard for beer bottles.
This method pretty much follows the "Pappers" approach at the top of the Forum. It probably sounds complicated but it really isn't... heat the water, pop the bottles in, take them out!!!!
