Cider is thin vaguely apply stuff. It's what happens when the sugar is all gone! Some people add more sugar because apple juice is only about 4-5 % alcohol to begin with. The yeast will eat all of that leaving only dryness behind.

Another way to sweeten is to use potassium sorbate when it stops fermenting to kill the yeast. Then add more fresh cider to sweeten it before serving.

I'd use the D47 or the 1118, but that's just me!