This fall I pressed my own apples.
I ended up with 10 gallons of cider aging in some stainless tanks.

I took a taste the other day, it is dry and has a good apple aroma,
with some tannin in the mouth.

It seems to be what I want, but it fermented dry.

What are my options to sweeten and carbonate the cider in bottles.

I was thinking some with no sweetening and high carbonation (like
champagne)
And some that were sweet and slight carbonation like English cider.

Can I use something like Splenda to sweeten, and corn sugar or LME for
carbonation?

Any suggestions.