Nottingham seems to be a pretty preferred yeast, particularly for those aiming for a pasturized or cold crashed sweet sparkling cider.
The more experienced brewers will have more information and help. If you didn't add sugar initially, it seems that apple juice/cider tends to fall in the 1.040 range, give or take. Not something you want to use as an accurate gauge though. I think your current gravity reading will probably tell you quite a bit more.