Holiday Cider, so I figure you want it strong, sweet, spiced and served hot? I suggest you add Dark Brown Sugar, Honey, or some unrefined sugars in there to get it up to an SG of 1.065 or so. Natural apple juice has an OG of somewhere around 1.050, and I read somewhere that the WL cider yeast is better than the wyeast one, which should take it to dryness. Now if you want it sweet, the way to go will be to stabalize the cider, then add either more juice, or some sugar to backsweeten. Age for a minimum of 4 months (I don't drink it before 6 months of aging usually) then heat up with your spices and serve in a nice big mug with a shot of apple jack or dark rum, with a cinnamon stick for sturring.
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn