Supposedly the hefe yeasts are giving the best results if you're looking for residual sweet flavor vs. tartness.
If you want it sweet like Woodchuck, I don't think you can bottle. If you're kegging, just take daily samples of the cider from the carboy. When it hits a taste that you like while still having enough residual sweetness, you can sorbate it, kills the yeast. Then you can keg carb it!
Primary - California Common -finally!
Secondary - nothing, back after year plus hiatus
Keg carbing & conditioning - nada
Drinking - store bought: Loose Cannon IPA, Wachusett IPA.
On deck: Trying to decide (beer); wine kit likely (red wine)