Nothing wrong with bottling and carbing it dry and sweetening it in the glass with a little more AJ or honey or sugar. My last, and best, cider was with no added sugar (an important factor, as all my previous stronger ciders or cysers had much less balanced flavor), was not backsweetened, but was very pleasant after being kegged, as is, after 3 months of bulk aging.
Since you strengthened yours, in my experience it will take some more time. Or you can just bottle it somewhat harsh and mix it with things that would sweeten it to taste.