Low and slow. Ferment like a lager around 55 F for 2-3 weeks, then when gravity hits 1.010-1.015, add gelatin to knock out the yeast (wait 24 hours), then rack and keep cold for 2-3 more months, then bottle. That's pretty much how I do it. I got a batch to finish at 1.013 this year with this method, and it's bottled, and no explosions. Zero chemicals added besides gelatin, zero, and no backsweetening either. It's naturally sweet, nothing added. Patience is the secret ingredient.... patience, and lots of it. Sweet cider is possible. Now if only I can repeat this again perfectly in future. I'm very confident I can actually. Gelatin and cold, and patience, patience.