Cider Brix

From brewersfriend.com I’m seeing that the Cider had an original Brix of 14.7° (sugar was added). It has a 2.3° Brix. This was before I dilluted it a little by adding water to make sure the level of the cider in the carboy was higher so that less surface area was exposed to air. This article on back sweeting cider. I don’t want too sweet of a cider so I think I’ll shoot for a 4° Brix (taking into consideration that it’s probably lower than the 2.3° Brix because of the added boiled water) I think if I add a can of apple juice concentrate it will be close to 4° Brix. See Homebrewtalk thread