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I think I have "overcooked " the latest brew its dry buy just to strong to enjoy as altho its cider(ish) its wine strength and out of balance it needs sweetening but adding sugar will cause a problem as its primed in bottles . but next time I make it are any of those artificial sweeteners any better than they used to be, or is it still possible to use milk sugar or any other non fermentable swetener without giving an off or very artificial taste !

Personally I would avoid artificial sweeteners, because I can't stand them. I have rescued too-dry wines in the past by serving mixed with lemonade which can sweeten them up to make an acceptable drink.

If you were doing the brew again I would try and adjust the recipe to get the cider at the sweetness you want either by using more sugar or stopping the fermentation sooner.