Hi! so, we personally don't use SafAle anymore. We have used it before, and couldn't figure out the weird yeasty smell and weren't a fan of how it fermented. For ciders (or cysers since you added honey), we use the same kinda of yeast that we use for our meads/wines. We go with Red Star or Lalvin brands. Depending on what we want to try for tolerance-wise and what goes best with what kinds of fruit/wine, etc.
1.006 is VERY close to dry as you probably know 1.000 is considered dry. We've had some of our brews go down to .992! That was SO DRY. You can backsweeten with a nonfermentable sugar, OR pasteurize your brew so it kills the yeast, and add some whole fruits in secondary, like some black cherries or something if you want a stronger fruit flavor profile.
As for the yeast smell, time may be of the essence with that. Or, if you pasteurize and wait a few days for everything to settle, you can rack it again and hope it helps at least a little. I also personally feel like adding both fermaid and fermaid o may be an issue as well. We use 1 tsp fermax and 1 tsp of nutritional yeast as our nutrients and add them at the time of creating our must on day 1. Pectic enzyme is added if we are making something that needs it also. (I'm not an expert when it comes to the fermaid and fermaid o comment, it just seems like it would be one or the other in my mind
).
I'm not sure if my comment helps at all, I know it's long winded lol