I like Lalvin 71B wine yeast quite a bit. I keg and backsweeten, so I don't mind if my ciders finish dry. I have a batch with D47 ready to go once my current keg kicks. I'll be interested to see how this one turns out in comparison.+1. I ferment dry as a bone, then acidify and backsweeten until it's just where I like. Lots of ways to get there.
Yes, I learned this year that the acidify step can be crucial. I've had good luck in the past without needing extra acid, but the juice I used this fall made a flabby, insipid cider until I put back some acid.
What acid do you use for your ciders? I've been using some wine acid blend because that's what I have on hand, but I'm wondering if straight malic acid makes a better cider.