For ciders I think you should always use a wine yeast..the beer yeast just doesn't tolerate the alcohol well. I wouldn't sulfite either, that works against the yeast and really shouldn't be necessary unless you are doing some kind of multi-day maceration before pitching. Yeast these days are very viable and aggressive making sulfiting up front unnecessary.
It won't hurt to rehydrate come 1118 and pitch it.
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger