I assume you're going to add sugar to hit that SG? Your plan to find a yeast that ferments to that ABV but finishes with sweetness ain't gonna happen....no yeast will produce anything but a very dry cider unless you artificially arrest fermentation. That's not easy and kinda unpredictable. You might want to check out Drew's "Everything Hard Cider" book to get some ideas.
you can overwhelm the yeast if you choose your strain correctly and give it enough sugar to chew on. This is how you make a sweet mead isn't it? Start at like 1.2 and the yeast will simply give up before they have fermented it all.
I think he hit the SG be freeze concentrating the must.
Unless you know how a yeast works in your particular system very
well, then I think it's a big crapshoot trying to land at a particular FG. I'd love to be able to target a specific FG with my meads and melomels so I don't over- or under- attenuate, but I figure I would have to brew close to a dozen batches to really nail that down for a particular recipe. The first time I used 71B I planned on it fermenting to 15% like its spec sheet reads. It overshot my target FG by about 30 points and finished bone dry at 18%. The next time I started about 15-20 points higher for OG, and it stalled out about 15 points over my target.
Now for sweet meads and melomels I plan on letting the yeast finishing out as far as it will go (and finishing dry), then I backsweeten. It's a much more reliable way to hit the sweetness level you want, IMO.