Ham - I think as long as you can afford it you really need to get more carboys and get the pipeline so full that you have time to properly condition the ciders. Using an ale yeast you can get a drinkable cider in around two months, I have yet to find a wine or champagne yeast that makes a good cider in less than 7 months.
(ANYONE PM ME IF YOU KNOW OF ONE, Please)
It sounds like your friends like what you are making, and hopefully you do also, but I would ask you to step up to making great stuff. It's kind of easy with ciders and meads, just add time with good ingredients. You can do it easily if you fill up your pipeline and set some simple standards. (I will serve no cider before its time kind of thing)
Beers is a little more complex, I'm still working on that, oh yea, also on a fantastic cider, and mead, etc.
BTW, welcome to the forum, and best of luck in making what you like / love.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.