I could get into how I use unusual yeasts and a lot of racking to prevent the yeast from fermenting below 1.005, but I’ve told those stories before in other threads…
and i can say having just done this…does do the trick.
What has worked very well for me is to add the extra sugar up front, then sorbate/sulfite and backsweeten with fresh pressed cider. This brings back a lot of the apple character that seems missing from the dry cider.
What yeast is your favorite cider yeast? I’ve not found mine yet.
Côte des Blancs is at top of my list right now having just used it. not sure if it will stay there or not, but imagine it might hold a top 3 for sure.
I like 4766 and 1056 best. 002 works well, too.
also like nottingham and s-04.
Cote des Blancs and Notty.
71B is the only wine yeast I’ve used so far, but I prefer it to any ale strain I have tried to date.
Back sweeten with 3 cans of frozen apple concentrate before kegging
