I agree with the above. Although there's some discussion about clarity ferm, I personally don't trust it, and it is too easy to make real hard cider to bother with. Although there is a place for ciders with malt in them (I think Graff is the term), and you could make such a thing using something like sorghum extract, 'good' cider is generally made from 100% juice.
I've made hard cider a couple times now. It is pretty easy, you can make something very good by just pouring 5 gallons of preservative free apple juice into your fermenter, then adding the yeast (sugar can be added as well if you want it ridiculously strong).
That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...