The choice of yeast should be influenced by what you want the end result to taste like.

For my champagne-like ciders with oak and based on belle de boskoop juice I use EC-1118. For my sweeter ciders backsweetened with erythritol I use Nottingham Ale yeast. For my summer-cider based in Discovery & Red Aroma apples and crab apple juice I do a wild ferment.

So the question is more - what are you trying to accomplish?