I have made a few batches of cider, and have found out if the fermentation temperatures aren't closely watched, the "hot" alcohol flavor pushing the nail polish remover smell, is hard to avoid. When I first started making cider, I didn't know to treat it like I was brewing beer, all I did was keep the light off it. I now use ESB 1968 London ale yeast to make my ciders, and am quite happy with the results I have been getting.
EDIT: In response to an earlier post, aging is required if you really want smooth drinkable cider. I made a batch 6 or so months ago, and thought it needed some time to get nice, because at one month it wasn't really drinkable. I mean I did drink one, but I waited another month and drank another, and it was really better, not great, but better. At that point, I put all of my bottled ciders in the back/bottom of a closet. I opened one last week, and I was really surprised at how great it was. That particular batch was pasteurized in the dishwasher, and all those months later I had carbonation w/o bottle bombs. I learned the hard way about not trusting my instincts, I used a soda bottle to check on carbonation levels, and I chickened out. I was so afraid of making bottle bombs, I jumped the gun on pasteurizing and had no where near the carbonation I had hoped for. Live and learn, I guess. I did have one blow out in the dishwasher, and i can still hear the little pieces of glass moving around. Next time I pasteurize I will use one of my pots with a weight on the lid, to keep the glass if any controlled.