Since the sugars in cider are mainly simple sugars like fructose (unlike ales) and the OG isn't very high (unlike wine or mead), trying to control the final sugar content by selecting the yeast doesn't work very well. Regardless of the yeast I've used, the ciders end up bone dry (FG 0.995 or so). What works best is to kill the yeast at the end and add sugars or add lactose.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
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