What %ABV do you end up with?
Also if a person used either Fleishmann’s bread Yeast or Distillers Yeast, would it make a big difference?
Bread yeast is, well, used for bread, not cider or beer. It WILL ferment, but the quality will suffer bad. At 3 bucks a package, it isnt worth not using brewers yeast.
Distillers yeast ferments like crazy but, since the finished product is typically distilled rather than being drank, it is not your first choice. Distillers yeast sacrifices flavors for alcohol content. The esters they produce are typically not desirable.
The alcohol content is of course, dependent on the sugar content of your juice. Mine usually start at 1.050 (ish) and finishes at 1.005 or lower for a ABV of 6.5% or so. If you want more alcohol, adding corn sugar prior to pitching the yeast will bump it up. Figure 1 lb will add 1%. Try not to exceed 10% ABV as the yeast will start to stress if you go much higher producing off flavors.
In any case, try to keep the temp below 70 degrees at all times. Warmer will make it ferment faster but at the cost of off flavors.
Cheers,
knewshound