Low attenuation yeast suggestions?

[IXVolt]

I'm hoping to make another batch of cider and want my FG to be around 1.020 so that I don't have to back-sweeten. I also would like a dry strain of yeast over liquid yeast.

Is there a sweet mead yeast or something else that would end around there? Or would it be easier to monitor the gravity and add potassium sorbate when I get to the level I want?

 

[Denny]

Nope, no yeast I know of that will do that.

 

[IXVolt]

Thanks. Was worth the ask...

 

[2bluewagons]

I'm guessing you've been all through this thread?

https://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/

1.020 is high, but maybe with his racking/cold crashing techniques with the right yeast you could do it...

 

[IXVolt]

I hadn't found that thread yet. Thanks!