I'd suggest going by a brewing store and picking up something to perk up the acidity of your apple cider. I'd start with malic acid since that's the acid most prevalent in apples as far as I know, but you could experiment with tartaric and citric acids to get just the right taste. These three acids should be available at any store for winemaking or you could order from a brew site like morewine or amazon. Just plain "acid blend" would be better than nothing, I don't use it in my wines and meads very often but I have used it to perk up the odd jam or jelly that just tasted too sweet (since the sugar is important for the set, you can't just add less, you pretty much HAVE to balance it with acid). Or toss a handful of Granny Smith, craapples or some other kind of tart apple into the mix, maybe some that aren't at peak ripeness yet? Or even toss a lemon in (experiment, you might find you like the bitterness from the pith or you might find just some lemon juice is enough).
I'd suggest going by a brewing store and picking up something to perk up the acidity of your apple cider. I'd start with malic acid since that's the acid most prevalent in apples as far as I know, but you could experiment with tartaric and citric acids to get just the right taste. These three acids should be available at any store for winemaking or you could order from a brew site like morewine or amazon. Just plain "acid blend" would be better than nothing, I don't use it in my wines and meads very often but I have used it to perk up the odd jam or jelly that just tasted too sweet (since the sugar is important for the set, you can't just add less, you pretty much HAVE to balance it with acid). Or toss a handful of Granny Smith, craapples or some other kind of tart apple into the mix, maybe some that aren't at peak ripeness yet? Or even toss a lemon in (experiment, you might find you like the bitterness from the pith or you might find just some lemon juice is enough).