I took apples from twenty different types of apple trees I have here, had them milled and pressed last Saturday at a local orchard group day. Got 24 gallons of great tasting juice, dropped the campden tablets in to kill off the natural yeast,two days later added a champagne yeast to ten gallons in one fermenter and gervin cider yeast to two five gallon containers. Very slow to get going, but the ten gallon and one five are going nicely now, the other I will stir up tonight to see if it wakes it up.
I am keeping them all at 15 degrees (the optimum temperature) to encourage a long slow ferment