I highly suggest you try the Easy Stovetop Pasteurization Technique
. Sorbate might do it, but if not, you have a dry apple wine with a lot of chemicals. If you have a spare fridge, cold crashing is another option. This will remove the yeast, so you need to be able to keg.
No yeast will really finish sweet since all of the sugars in apple juice are fermentable. Unlike wort, which has a lot of dextrins and long chained sugars yeast can't get to. I do like ale yeasts because they ferment slower than wine/champagne yeasts. That gives you more time to stop the cider where you want it.