Cotes de Blanc is my go to yeast for cider. I let it go dry. As for blend, if you do not have access to the acid, tart tannic, sweet blend then you can always add acid blend and tannin to your cider. Backsweeten if you like, but to around 1.006 as stated above. I personally like a dry, winelike cider. You can add raisins, figs, spices ,brown sugar if you like. Oh, keep about a gal or 2 add honey to make a cyser. You can thank me later.