I use Red Star Pasteur Red yeast, not the Champagne variety. I have lots of apple flavor at the end of primary, and the yeast isn't temperature finicky.
EDIT: I do keep the fermentation temperature in the low 60's for my ciders. My house is cool enough right now, I don't need to use my fermentation chamber. I currently have 5 different gallons of cider fermenting; 2 just apple, apple, apple-cranberry, cherry-apple, and apple-grape.
The cherry cider is the most unusual cider I have made, using only C-AFJC and water. The sweetness is mostly fermented out, leaving a tart fruity flavor that is quite nice; I don't know how long the wait needs to be before testing. I will try 3 months to start, and work up from there.