Thank you.
What I mean is that I seem to understand that added sugar will prolong the fermenting until it reaches 1.000 or below.
What I am wondering is if this will happen even with a beer yeast.
I am basing what I think I know on this:
(Quote by Looper)
Fermentation:
Your cider will ferment as much as it will ferment. Much of this is yeast strain dependent, as wine yeast will ferment a cider as low as .990, while ale yeast might stop at 1.004. Both have happened to me in the the last year- wine yeast (71B-1122) stopped at .990 and S04 stopped at 1.004. Same pressing, same batch of apples, etc. Just different yeast, with no added sugars.
So, if you are hoping for a bit more "apple cider" flavor, perhaps pick an ale yeast you like (S04 isn't great for beer, in my opinion, but it makes a nice clear apply cider!). If you want to get some bone dry tart "wine" characteristics, choose montrachet or 71B. (71B metabolizes more malic acid so if you've got strongly tart apples, that's a good choice).
Sugar in Cider:
Add sugar, if you want. However, you may want to try a batch sans sugar first, so you have something to compare future batches to. Adding sugar boosts the alcohol by volume, without much flavor at all. It does NOT make a cider sweet in the end!