My wife really enjoys Strongbow cider, as it seems to have the right combination of tart, sweet, and apple flavor. I have tried numerous times to come up with a cider that she will enjoy, but have fallen short each time. Typically I have used juice and champagne yeast, but have tried various wine yeasts as well. Each time it gets way too dry, and retains a little "yeasty" character. Any suggestions of yeast choice or ways to keep it from getting too dry? My goal is to not have to add apple juice at bottling time. Thanks