I have been brewing beer for many years but I am just trying my hand at making hard apple cider. I understand that champagne yeast is usually the preferred type for this but that it will typically produce a drier cider. I am after a sweeter result, similar to the commercial ciders such as Woodchuck. I also want to bottle condition the cider to achieve a carbonated beverage. Someone mentioned that ale yeast will produce a sweeter cider than a wine or champagne yeast will. So I have a couple of questions regarding getting a sweeter result in my carbonated cider batch.
Is it true that ale yeast is better for a sweeter end product in cider? If so, do you recommend any one in particular?
If after fully fermenting I feel that the cider is not sweet enough, is there a way to "back sweeten" the batch prior to bottling if I intend to prime and bottle condition for a carbonated cider? (I don't want to use artificial sweeteners because they all leave an unpleasant aftertaste to me and I don't use CO2 methods at this point in my experience.)
Thanks so much for any advice and information!