One yeast you might want to consider is Wyeast 4184 Sweet Mead
yeast (also known as 3184).
4184 is described as:
"One of two strains for sweet mead making. Leaves 2-3% residual sugar in most mead's. Rich, fruity profile complements fruit-mead fermentation. Use additional nutrients for mead making. Ciders, Cysers, Fruit wines, Ginger ale, Cherry, Raspberry and Peach. "
It has an alcohol tolerance of only 11%.
It's flocculation characteristics are said by Wyeast to be medium but I've seen this yeast characterized as high-flocculation before.
In general, using a yeast that has a high flocculation tendency and getting the yeast out of suspension promptly will help preserve more sugars.
If yer going to use 4184/3184, note that it has some definite needs:
Rehydrate the yeast to start with good oxygenation, and then build a starter.
(This is even more the case as 4184 is sensitive to age and any hot or difficult storage conditions ... which can leave you with the task of nursing a dud back to life.)
This yeast needs nutrients - best added in stages.
It does *not* like low pH ... 3.8 or higher is needed ... and you should check the pH often particularly as it gets going to make sure you don't have a pH drop and stall. This is a bigger thing with honey as some types of honey are highly buffered ... but you still need to stay on top of it ... I'd say testing 3 times a day for the first 3 or 4 days of fermentation. ... This yeast stalls.
For what it's worth, it doesn't like extremely high sugar conditions ... not a problem in cider but if you were doing a mead, the honey is sometime added to the must over time.
Also, this is a slow long ferment yeast. Correct temperature. Patience.
Nottingham and Windsor both have high flocculation characteristics too and an alcohol tolerance range of about 12% to 15%.
Cold crashing when your must gets toward your desired sweetness will help settle things down and help get the yeast out of suspension too.
Hope this helps.