I wouldn't use champagne yeast- it'll ferment too dry for a cider. Use an ale yeast or a cider yeast, if you can find it. And, two weeks is not really a reasonable amount of time. yes, you'll have alcoholic apple juice but it won't be very good. After a couple of months, it'll be clear and smooth with a great taste.
Otherwise, you've got the procedure down pretty well!
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