1. I've never used oxygen absorbing caps, and I've never had a batch go bad due to it.
2. An Ale yeast is what I think you're looking for, but even this will still take you down to about 1.000 or so as apple juice is made vastly of fully fermentable sugar. I've Used US-05, US-04 and Nottingham (and I've got a batch with WLP 550 bubbling away right now), and I highly suggest any of these, but it sounds like you want us-04, which ended up most fruity.
3. If you're bottling carbing, the only viable way to backsweeten would be with an unfermentable sugar such as Splenda, Lactose, Xythol, Stveia, etc. The way to backsweeten with normal sugar would be if you stabalized the cider by killing all the yeast, adding sugar/juice, force-carbed in a keg, then used a beer gun to bottle them, but it sounds like you can't do that, so it's unfermentables for you.
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