You cannot "know" this, because it isn't true. The sugars in cider are all simple and easily metabolized by yeast (unlike the complex sugars in wort). All cultured yeasts, whether for ale, lager, wine, etc, will typically ferment apple juice to dryness, unless fermentation is managed in some way to stop it short.
Bottle-stable sweet cider is difficult enough; bottle-stable carbonated sweet cider is much more difficult. It can be done, but it's not easy.
Originally Posted by prince4118
I Know that using a beer yeast to make cider give a lower alcohol content because it can't ferment all the sugars and in turn will make the cider sweeter which is what I want but will there be enough yeast to be able to bottle condition and carbonate