I never have, but I'd be curious to see what it brings to the party. I could see it being interesting, sort of caramelly/dark fruity. I use apple juice concentrate and malic acid to back flavor cider, but of course the juice is concentrated with at least some heat, too.
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How much of each do you use to backsweeten? I bought 3 cans of concentrate to sweeten 5 gallons and i never thought, until now, that i would be adding a lot of sugar with no balanced acid.