Do you want your cider dry, or slightly sweeter? Both the WhiteLabs and WYeast products will leave a very dry cider, not as dry as a wine yeast will, but pretty close. Nottingham and s-04 are favorites of mine for ciders due to ease of use, and they always end up tasty. If you're set on liquid yeasts, try WLP023, burton ale, or any other english strain, I love the fruitiness they leave in cider.
Also, skip the brown sugar, raisons, or any other adjuncts at this point, unless you're talking about adding tannins/acid (see recipe in my pulldown), keep the recipe simple and low-grav.
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn