It doesn't always finish as sweet as 1.011, but the hefe yeast almost never drops too far below it. If you use "cider yeast" or champagne yeast, you are guaranteed a very dry end result. I don't sorbate or pasteurize, although I've considered doing a heat pasturization after the bottles are carbed. I read a technique for this somewhere. I thought it sounded like an interesting idea. If you try this recipe, you should tell me what you get.