I make a hard cider all the time with WB06 Ale yeast. It comes out nice with a clove/caramel spice to it.
I would not try "Apfelwein" with Ale yeast though, to high of an ABV.
If I was you, I would try both yeast cakes with the same recipe and compare.
Try this recipe.
Mott's Apple Juice (or any one with no preservatives, White House works good to)
10 oz of Light Brown Sugar per gallon (should come out to 1.060 OG)
1 tsp of yeast nutrient per gallon (helps it out since it's Ale yeast)
Ferment it for 3 weeks between 65-75F. Most Ale yeasts I have used always stop a ~1.00 SG (OG @ 1.060-1.00 FG = ~7.8% abv) Rack to a bottling bucket. Make a simple syrup w/ 6 tsp of table sugar per gallon for carbonation. Mix it in gently and bottle accordingly. Store capped bottles @ 75F for 2 weeks, then chill and enjoy.
This is a tried and true recipe, let me know if you use it with you yeasts, I am curious how it turns out.