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Thanks a bunch guys, much appreciated! I know stupid noob questions. I'll let it go complete it's process, stabilize, RE-sweeten (better term?), and bottle her up.

We'll I guess I'm probably better off just letting it go and back sweetening then right? If I back sweeten will that help cut unto the dryness also?

Potassium sorbate ad possibly a cold crash with it. When my gravity hits what I want I kill the yeast. Yes it will be still but that's fine and I don't really care about secondary and clarity that much. But that being said what will happen to my cider, if anything at all, if I let it sit on the...

I have recently started my first cider. Im using wine yeast because I was told its good for cider however, after some research on using wine yeast, I do not want my F.G. to be below 1.005. I understand I can back sweeten but I don't want a cider that's gonna take all the moister out of my mouth...