How much ABV so my cider won't go bad?

[cidraft]

Hi guys! I just started a new batch of cider from my own pressing, turned out to be 20 Litres with a gravity of 11.5 brix (1.046).
My question is do I have to add any sugar to make my ABV level higher than it would be (i'm guessing around 5-6%) to increase the shelf life of the final product or should I use some other means of conservation?
(I would not prefer my alcohol content higher than necessary)
On a side note: I pitched a Nottingham yeast. Will it ferment all the way or only till ca 1.008 like it says in their description?
-Thanks!

 

[dinnerstick]

you are indeed going to get around 6%. i have never had problems storing 6% cider for 1 year, at which point it is really delicious. mine never last longer than that owing to my perishing thirst, so i don't know how long they could last theoretically
the yeast description is for beer, it's going to ferment your juice all the way
good luck!