So, when I fermented a cider it ended up very dry. I used champagne yeast and only added pure glucose. I then added lactic sugar since I knew that wasn't fermentable by the yeast I used.
I also have understood (though I might be mistaken) that we can produce a higher final gravity by using malt with more complex sugars. Again, this is common sense.
I am confused however, by measurements of a yeasts "attentuation". It seems illogical to me that I would end up with FG 8 if I have a solution of water, nutrients, correct pH and 40 SG of pure glucose and pitch a yeast that has 80% attentuation since glucose is completely fermentable, right?
What I am asking is this: Does attentuation depend as much on the type of sugars as the type of yeast, or maybe actually more on the sugars used?