Tim,
You've mentioned the word "tart" a few times in your messages. My
question to you is this: have you measured the acidity? You make no
mention of it.
In my early days of cider-making I decided that the tartness of my
cider was a good thing. Nobody else did, though. I realised, after a
couple of years, that what I was really doing was bigging up my own
cider in my head. Really, I didn't like it too sharp (i.e. too
acidic). You seem to be going through the same process because you
state that you "think" you like your own cider. I now freely admit
that, contrary to the advice of the cider puritans, I reduce the
acidity of my cider every year to about pH 3.5-3.6, and about 4.6-4.8%
titratable acid using Potassium Carbonate (though this seems to be
getting rather expensive and I may just use precipitated chalk this
coming season). I don't have the luxury of my own orchard where I can
plant the varieties of apple trees that I would like. I have to make
do with what I get so, to me, a bit of minor adjustment of the acidity
is not unreasonable (and I reckon my paying customers would agree to
that, also). So, if you aren't measuring acidity levels, I suggest you
do. It's entirely up to you, of course, whether you choose to adjust
it or not.
Cheers,
Martin