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I've always used a teaspoon of sugar per 500ml bottle. Makes for a nice sparkle and pop when you open the bottle. I drop the sugar into each bottle then fill with the siphon.

I think the Lalvin yeast is pretty fast. It doesn't ever give any sulfurous smell. I use only a primary - no secondary - fermented a month in Better Bottle clear carboy at about 68 F is long enough to completely clear, then about two weeks in primed Grolsch or PET bottles to carbonate. A month...

I've made cider now with the following Canadian juices: * 20 L Mix of Sunrype and Mott's (both clear juices, from Superstore and London Drugs IIRC) with EC1118 champagne yeast, no added sugar. Primed and bottled - super dry, pale yellow colour, yummy. Available in the fall for about $1 / L...