"Ralconte" > wrote in message
> I've googled around, and the suggestion is wine yeast for dry, ale
> yeast for residual sugar. But what kind? As I look closer, the
> particular strains of cider yeast and ale yeasts suggested all report
> that the cider will ferment dry.
Okay I just recalled another idea. Blend in pear juice to your apple juice.
Pears have naturally occuring non fermentable sugars. I just finished at
batch of perry that would not drop below 1.006, a semi dry finish by taste.