Cider times two

Let the cider experiments begin. I've encountered many recipes that include raisins, cherry juice, cinnamon, sugar, and clove, but I want my first attempt to be straight forward. My only experience with hard cider was a cider tasting at my homebrew club. We tasted around 12 hard ciders (though a few were perry as I recall). This tasting was years ago, but I do remember gravitating toward the sweeter ciders with high carbonation and residual apple flavor. Excessively dry or sour ciders didn't suit my palette, so I'm trying to make a sweeter example that retains some apple profile. I bought organic, unfiltered apple juice that contains no preservatives from a local fancy pants grocery. The juice's OG was around 1.040, so I bumped it up to 1.055 with apple juice concentrate. I split the juice into two 1-gallon batches, using two yeast strains: Cote des Blancs dry yeast, and Saison Ale yeast. It should be quite interesting to see the differences based on yeast alone. I will monitor gravity closely, and stop it early to retain my desired sweetness and flavor.