You didn't mention if you used extract. In my experience, going from extract/partial mash to all-grain had more of an impact than the type of yeast or temperature (I’ve never had the temp get way out of line but certainly into the low-mid 70s). If going all-grain is not an option, going heavy on the high alpha hops can also help the cideryness, and it will dissipate with time. Most brewers give themselves high marks for a brews that don’t need time for such defects to fade. So, its something to shoot for.