I've been making cider from apples that I press myself for the last 4 years. Last year, I switched from champagne yeast to S04. I primaried for a month and secondaried for another month. I also bottled with both frozen apple concentrate (at room temp) and lactose. I think this was the key to sweet, carbed, bottle conditioned cider. I waited 6 more months and started popping them in May. Everyone agrees it's the best yet. It even has a cinnamon scent, even though I didn't add any!
I'm not going to wait to press my own to make another batch. I'll use Nottingham this time, since I have a bunch washed. I'll certainly bottle with lactose.