Use either WLP300 or WYeast 3068 Weihenstephan (they are both the same yeast). It makes a much better cider than using montrachet or champagne yeast. I even drink it while it is still fermenting and just pour more cider in to replace what I have taken. In fact, I'm having a glass right now and it is delicious. I also ferment it in the one gallon containers that the cider comes in. Just pour a glass of cider when you open the jug, add a half pound of dextrose, some pectic enzyme and yeast nutrient, pitch your yeast, throw a stopper in with a blowoff tube, put the blowoff tube in a jar of water and let it sit out in the kitchen where it is warm. You'll have great cider in a few weeks. You can just serve it out of the jug or rack it into a clean jug and age it for a while.