Which yeast to use?

[Gwaka]

I am making my first batch of Apfelwein and I'm not sure which yeast strain to use. This may be a foolish question, but as a beginner, foolish questions do arise. Ha ha ha.

White Labs English Cider WLP775
or
Red Star Montrachet Wine Yeast

I've read most people use the Montrachet, and some have used the White Labs English Cider. Do most people pick the Montrachet over the White Labs version because its cheaper? Is the White Labs yeast more expensive for a reason? I know yeast is yeast to a point, and I may be over thinking this, but I got to find out. Ha ha.

(I tried searching for answers, but none were to be found)

Also, if I made this batch now, would it be acceptable to drink by Christmas time? I know its meant to age like any other beer/wine. But has anyone tasted a somewhat 'premature' apfelwein after about a month and a half from brew day? I know 4 weeks is kind of the minimum, so it would be longer than that (closer to 7 weeks). I don't mind if its not perfect as it could be, but I'd like it to still be good enough to drink. I'd wait longer, but I'm hosting a Christmas party and wanted to try to do this by then.

THANKS FOR ANY HELP YOU CAN PROVIDE! Ha ha ha

 

[JLem]

This may help some - https://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/

Also, not all yeast is yeast. The Montracet is a wine yeast, so it is going to ferment the cider to a very dry, wine-like finish.