It has a bit of residual spiced sweetness to it. Certainly no more spiced then the pre-fermented levels, so not all that strong, but noticeable. In short, throw some yeast in, you can't go wrong.
I made a gallon batch of cider and pitched an entire package of nottingham yeast. I was trying for a sweet quick cider and unfortunately (by my own error) the cider ended up looking pretty milky and smelled and tasted of yeast. It wasn't awesome. I drank it instead of giving it away to the woman I made it for and paid for it. Too much yeast did a number on my tummy.
That being said, I would likely try it again and use far less yeast if I am going to stop fermentation early. It is not cheap though when compared to others.
Setting aside my dumb moves, the cider is good by itself and had some residual spices that came through the excessive use of yeast. If I had gotten it for free I would certainly use it.
How much is it a gallon. I don't live near TJ's, but could drive to one if its not outragous. (Can only find Zeiglers in the local stores and its got preservatives..)
Last year it was $3 for a half gallon. But I live in upstate New York, so tons of cider mills in the area. And one of them gives me unpasteurized and unfiltered cider