i kind of wanted to keep it 'pure' and just stick with the yeast I brewed with, afraid champagne yeast will dry it out too much, since that stuff doesnt really stop till there's nothin left, right? i've heard the lager yeast trick before and am saving that for another time.
as of now i've settled on leaving it be and keeping it in the secondary for a month or two, tasting it along the way. i can always change my mind if i decide when tasting it's still too sweet, then use one of these other suggestions. after that I may have a kegging set up, so i can force carbonate and then bottle for aging. if i dont keg and just bottle condition my one fear is exploding bottles a year or so down the line after adding more yeast at bottling (if it really isnt done fermenting). think i need to worry about that? i'd probably add 1/2 a tube.