White Labs English Cider Yeast (WLP775)
From the White Labs page:
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
Attenuation: 80; Flocculation: Medium; Optimum Ferm. Temp: 68-75
This was mentioned during the '05 Ciderday brewing workshop, suggesting you either ferment at the warm temperature it mentions or try it at a cold temperature, but not to mix. I'm trying it cold. We'll see how that works.