This will likely be a very dry cider. I have found that some residual sweetness balances out the tartness of the acids. I've used both White Labs English Cider and Sweet Mead yeasts, and have not been able to get the fermentation to stop before complete dryness. I guess you could try adding extra sugar and pasteurizing the bottles after about a week but that is an iffy experiment I'd hesitate to try. I've also tried using wine yeast and bottling in swing top prosecco bottles after about a week of fermentation, then into the fridge, but again, fermented to dryness and the bottles gushed big time when opened. Another option is to pour a small amount of sugar syrup into the glasses before adding the sparkling dry cider, and stirring gently before serving. Good luck!