I used to use lalvin champagne yeast, which is really good at producing high abv apfelwine, but it takes forever. I have a 14% apfelwine that is approaching 2 years old and is just now smoothing out.
I wanted to make something more along the lines of a quick scrumpy cider, that was a little sweeter, kept more apple flavor and I could easily carbonate and then pastuerize. I settiled on the nottingham ale yeast and havent looked back. My cider sits in primary for about 10 days until it hits 1.015, which is the level of sweetness that SWMBO has determined that she likes in a cider. I then add 3.7oz bottling sugar to the bottling bucket, rack to the bucket and bottle. 4-7 days later, i check the carbonation and pastuerize. They then sit for about a month and then cold crash and drink. Before a minth, they are still drinkable, but are much better after a month.
The nottinghams adds a nice wheat quality to the cider.
I have made a 7% with extra sugar, natural 4%, pineapple, blueberry, strawberry, spiced ciders all pretty much the exact same way and they all turn out great. Very drinkable and I get a lot of compliments from the unwashed masses.