We fermented one gallon of the cider with a cider yeast, and one gallon with a German hefeweizen yeast. Roughly 3 months later, we bottled the two gallons, one (the hefeweizen cider) in the French style, i.e. at a very high level of carbonation, and the other at a more moderate level of carbonation.
The hefeweizen cider reached a final gravity of 1.008, which is very dry for beer but only semi-dry for cider. It has a soft, creamy mouthfeel with a Granny Smith aroma, and noticeable sweetness from the apples and yeast byproducts. I expect this will benefit from being highly carbonated, in order to enhance its aromatics and provide a crisper finish.
The cider yeast cider reached a final gravity of 1.006—a bit drier than the other. It has a stronger acidity and a more balanced mouthfeel. The taste is definitely less sweet, more reminiscent of a dry or semi-dry white wine. On first tasting I preferred the other, but at bottling this stands out as being a more balanced, complex, and drinkable cider. I think a lower level of carbonation will allow the excellent flavor and mouthfeel of this cider shine through.