I just started 3 batches on Saturday, one with Red Star Montrachet, one with EC-1118, and one with Red Star Pasteur Champagne.. The EC-1118 batch started fermenting first and seems to be the most active. The Montrachet and the Pasteur Champagne don't seem to be as active.
In a 1/2 gal growler, there wasn't more than an inch of foam on any of them, the EC-1118 being the highest, so I wouldn't worry too much about it. I made a starter for each, and they are fermenting at room-temp (69-71F here).
This will be my first attempt at cider, so I don't know how they will turn out in the end yet, but that's what I've got so far!