IMHO, as well as from experience, if you're going for a semi-dry to off-dry cider, stray away from wine yeasts and look into some strains of ale yeast. I'm working on experiments currently with different ale yeast strains and have used (so far) s-04, s-05, wlp 023, 005, 550, 400, nottingham, and a few others. The one that has kept the highest FG so far is the s-04, which seems to end consistantly at 1.002 (this is with no additional sugar added, just juice and yeast).
As for 71B-1122, I have used it in a cider before, and didn't like it as much, I like good acidic and tannic ciders, and it softened it a bit much for my liking. YMMV.
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn