I have a different problem, a really bland cider. I added jaggery to it, you know raw sugar, man did it go off like a rocket. My only regret (other than the gallon of lost beverage) was that I didn't set up a video camera. It was SPECTACULAR!
I have a weird question - and my apologies to the OP - what if I went the other way instead of knocking out the yeast and back sweetening it what if I partially froze it? The decanted liquid would be brown sugar sweet, and strong - perfect for blending with IPA's, coffee, hot apple cider, a sort of low alcohol rum to experiment with? Thoughts?
FYI brewed in July 09