Yep, wine yeast would be a lot better than ale yeast. If you can find a homebrew shop then they should sell cider yeast. You'll get a better tasting cider if you add a tesspoon of mallic acid and also if you add a teaspoon of pectolase (pectic enzyme) then it will clear better.
I currently have 6 bottles conditioning ready for Xmas which I started off in June, giving it the extra time certainly improves the flavour.
While you are about it try this one
Wurzel's Orange Wine aka WOW I made it with a full 1kg bag of sugar instead of 700g and it was too strong. It doesn't taste orangey it tastes like white wine.