FG for a semi-dry apple cider?

[Sol_Om_On]

I'm getting ready to make my first batch of hard apple cider, and I'm thinking I'm going to make a still cider that is dry but with a hint of sweetness left (I guess that would be called semi-dry?). Do you have any recommendations for FG? I was thinking about 1.015 before I coldcrash it, or would that more be considered semi-sweet than semi-dry?

Thanks for the help!

 

[porterpounder]

FG and sweetness do not always correlate. Ferment to completion. Let the yeast clean up after itself and back-sweeten. Better control that way.

 

[Xpertskir]

Ferment dry and backsweeten to taste

If you are bottling and want to have residual sweetness you either need to dose with sulfite or plan to keep it cold until it's all been drank.

Alternatively you could use an unfermentable sugar like splenda to backsweeten