Hi Polar and happy thanksgiving. If you want Woodchuck-esque cider, that means you want it be semi-dry (with sweetness), not dry (no sweetness). With any cider, if you leave it alone, it will ferment out all the way, eat up all the apple sugars and leave you with a dry cider. Plus, you want to carbonate it, in the bottle I assume (not with a keg), which just adds another layer of complication.
Two ideas for you:
1) Look through EASY RECIPE: How to make Homemade Hard Apple Cider - Make your own Hard Apple Cider This is a great resource for new cider makers. Her basic method is to let it ferment until done (dry), add apple flavoring and backsweeten with a non-fermentable sugar, prime with sugar and bottle.
2) Take a look at the sticky thread at the top of the cider subforum on pastuerizing cider. In summary, I let the fermentation slow down until the gravity is about 1.010 and then bottle. Wait a few days until the bottles are carbonated and then pasteurize on the stove top. Its simple, but you do need to be cautious because you are dealing with heat, beverages under pressure, and glass.