I've recently been experimenting with different cider recipes and all of the results have been quite dry with minimal sugars left after primary fermentation. I personally like dry ciders so it's not an issue for me, but I've been asked by family to brew some sweeter cider (closer to Somersby).
I've been trying store-bought cider as well as apples ground and pressed at home. O.G. measurements are sitting around 1.050 for most of the different starting ciders and I've been getting slightly less than 1.000 for my F.G.. From what I can tell, almost, if not all, of the sugars are getting used up in the primary and leaving a very dry cider. I've used champagne yeast and dry ale yeast (Safale S-04) with similar results.
What ingredients/process do I need to use to brew a sweet apple cider?
My initial thoughts were to shop around for a low attenuating yeast or to blend the dry cider with unfermented cider after the primary, but I'm not sure if this is off in left field. Would it be better to try and stop fermentation early?